Egg-Free Carrot Cake - Plant Based Pantry

Ingredients

• 3 tbsp neat egg mix
• 6 tbsp water
• 2 cups all-purpose flour
• ¾ cup plant-based milk
• 1/3 cup sunflower oil
• 3 cups grated carrots
• 2 tsp cinnamon
• ½ tsp nutmeg
• 1 tsp ginger powder
• 1 tbsp baking powder
• 1 pinch salt
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• ½ cup hazelnuts, chopped
• ¼ cup raisins