Cardamom Carrot Cake with White Chocolate Kombucha Frosting

A vegan cardamom-spiced carrot cake with a tangy white chocolate kombucha frosting.

For the cake:
1 lb carrots, grated
1/2 cup ground flax seed + 3/4 cup warm water
2 1/2 cups flour (all purpose, light spelt, of gf all purpose like Bob’s Red Mill)
1 1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp salt
1 1/4 tsp baking soda
1 1/4 tsp baking powder
1 1/4 cup organic cane sugar
3/4 cup brown sugar, sucanat, or coconut sugar
1 tsp vanilla
1/2 cup unsweetened applesauce
1 cup melted coconut oil

For the frosting:
3/4 cup coconut oil
1/4 cup cocoa butter
10 tbsp (approx) plain kombucha
3-4 cups organic powdered sugar

View the full recipe at Emmylou’s Kitchen →