Vegan carrot cake recipe | Good Food
Give free-from baking a go with this easy vegan sandwich cake – an indulgent carrot cake with coconut and cashew icing that everyone will want another slice of
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Ingredients
- 4 sachets (200g) creamed coconut
- 1 tbsp lemon juice
- 2 tbsp cashew nut butter
- 50g icing sugar
- 60ml oat milk
- 250ml jar coconut oil melted
- 300g light brown sugar
- 1½ tsp vanilla essence
- 210ml dairy free milk we used oat milk
- 420g plain flour
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp cinnamon plus extra cinnamon to decorate
- 1 tsp ginger
- 1 tsp ground nutmeg
- 1 orange zest only
- 4 medium carrots grated (you want 270g grated weight)
- 75g chopped walnuts plus extra to decorate
- edible flowers (optional)
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