Carrot cake with vegan cream-cheese frosting | ProVeg International

Ingredients

• 180 g vegan butter/margarine (room temperature)
• 220 g brown sugar
• 300 g carrots (shredded)
• 1 tbsp ginger (grated)
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tbsp flaxseed (crushed)
• 1 tbsp apple cider vinegar
• 1 orange or lime (only the zest)
• 350 ml orange juice
• 450 g white spelt flour
• 15 g baking powder
• ¼ tsp salt
• 70 g walnuts (crushed)
• 100 g margarine (room temperature)
• 250 g powdered sugar
• ½ lime (juiced)
• 400 g soya yoghurt (strained overnight)
• 1 tsp cream stabiliser
• 1 lime (only the zest)
• ½ cup walnuts (optional)