Vegan, fluffy Carrot Cake with Cream Cheese Frosting | Zucker&Jagdwurst

Ingredients

• Carrot cake
• 225 g (2 cups) flour
• 170 g (0.85 cups) sugar
• 15 g (0.5 oz) baking powder
• 8 g (0.28 oz) vanilla sugar
• 50 g (1.7 oz) roasted & chopped hazelnuts
• 1 tsp (4 g/0.14 oz) of cinnamon
• 0.5 tsp (2 g/0.07 oz) of grated nutmeg
• 250 ml (1 cup) sparkling water
• 50 ml (0.2 cups) vegetable oil (rapeseed or sunflower oil)
• 80 g (2.8 oz) grated, fresh carrots
• 1 tsp plant-based butter
• 2 tbsp flour
• Cream cheese frosting
• 100 g (0.5 cups) plant-based butter (at room temperature)
• 150-250 g (1-2 cups) powdered sugar
• 150 g (5.3 oz) plant-based cream cheese
• 1/2 lime
• serving
• 100 g (3.5 oz) chopped hazelnuts
• 1-2 tsp cinnamon