Carrot cake with maple frosting

The carrot base is super fluffy and fragrant, the frosting is foamy but not too heavy, the aromatic hint of the maple syrup complements the layers and the flowers.

450 g carrots
450 g flour
150 g brown sugar
400 g rice milk
200 g seed oil
1 sachet baking powder
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda
400 g silken tofu
200 g margarine without hydrogenated fats
6 tablespoons maple syrup
4 tablespoons confectioners’ sugar
100 ml rice milk
2 tablespoons maple syrup
100 g dairy free almond paste
1 carrot
1 tablespoon sugar
1 fistful stewed spinach
200 g ground toasted almonds

View the full recipe at Vegandare →