Moist Carrot Cake
Moist Carrot Cake is a lacto ovo vegetarian dessert. This recipe serves 16 and costs 52 cents
Moist Carrot Cake with Cashew Frosting
Ingredients
- 2 tbsp ground flax
- 1/2 cup buckwheat flour 100 g
- 1/2 cup almond flour 100 g
- 1/2 tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp vanilla powder
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- a pinch of salt
- 1/2 cup rice milk (or any other plant-based milk)
- 4 tbsp apple sauce
- 2 tbsp maple syrup
- 2 medium carrots (125 g) grated
- 3-4 tbsp walnuts (25 g) chopped
- For the cake (oat flour & almond flour)
- For the frosting
- 1 cup cashews (100g) raw, unsalted
- 2 tbsp coconut butter (or coconut oil, see notes) (30 g)
- about 10 dates (or 2-3 tbsp maple syrup) (100 g)
- a splash of lemon juice
- 1/2 tsp Bourbon vanilla powder (or 1/4 tsp extract)
- a pinch of salt
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