Carrot Cake with Lemon Coconut Frosting
You’ll need to have pre-soaked cashews before you start this recipe - either overnight or for a minimum of 4 hours in hot water.
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Ingredients
- 1⁄4 tbs flaxseed meal
- 1⁄8 cup (21ml) water
- 1⁄3 cup (45g) wholemeal spelt flour (or gluten free)
- 1⁄8 tsp bi-carb soda
- 1⁄8 tsp baking powder
- 1⁄4 tsp ground cinnamon
- 1⁄8 tsp ground nutmeg
- 1⁄8 tsp salt
- 1⁄8 cup (14g) coconut oil melted
- 1⁄8 cup (21ml) almond milk (or dairy alternative)
- 1⁄8 cup (14ml) maple syrup (honey or rice malt syrup)
- 1⁄4 tsp vanilla extract
- 33 1⁄3g carrots grated (excess water squeezed out)
- 1⁄8 cup (10g) walnuts chopped (extra for decoration)
- 1⁄8 cup (4 1⁄2g) raw cashews soaked overnight (or minimum 4 hours in hot water)
- 1⁄8 cup (7ml) coconut cream
- 1⁄4 tbs maple syrup (honey or rice malt syrup)
- 1⁄8 tbs lemon juice
- 1⁄3 tsp coconut oil melted
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