I've had quite a fascination with carrot cake lately. It's tasty, it's got veggies which are meant to be good for you, but why do we have to make it with a whole bunch of junk?
After researching, finally was able to do my slightly adapted version of this and major bonus that it's gluten free!
Based on the recipe by @minimalistbaker
Ingredients
Cake
3 Tbsp flaxseed meal + 6 tbsp water, leave to sit and gel up
1/3 cup coconut oil, melted
1/4 cup agave syrup
1 cup unsweetened applesauce
3/4 cup coconut sugar
1 tsp sea salt
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tbsp ground cinnamon
3/4 cup soy milk
2 medium carrots, grated
1 1/2 cups almond flour
3/4 cup coconut flour
1 cup chopped raw walnuts
Frosting
1 1/2 cups raw cashews, soaked for an hour in hot water
1/2 cup coconut cream
3 tbsp maple syrup
1/4 cup melted coconut oil
1 1/2 tbsp apple cider vinegar
1 lemon, zest and juice
1 tsp pure vanilla extract
1/4 tsp sea salt
Instructions
Cake
Preheat oven to 180C
Butter and flour a round tin
Combine flax mixture with maple syrup and coconut oil
Whisk in applesauce, sugar, salt, baking soda, baking powder and cinnamon
Combine soy milk and carrots
Add almond flour and coconut flour - If too thick and not pourable into a tin, add more soy milk
Combine walnuts
Pour mixture into tin and bake for 60-75 mins until golden brown and a bit crispy on the top
Leave for 15 mins to cool, then remove from tin and continue to let cool completely
Cover with frosting and store in fridge
Frosting
Drain cashews from water
Add all ingredients into a blender until smooth
Leave in fridge 6 hours or overnight to firm up
Whisk mixture to aerate slightly and use to frost cake