Vegan Carrot Cake
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Cook time:
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Serves: 12
A scrumptious vegan carrot cake with a blueberry lime topping.
Ingredients
100g raisins
100g dates, chopped
Zest and juice of 1 orange
250g whole spelt flour
2tsp baking powder
1tsp bicarbonate of soda
A pinch of salt
2tsp ground cinnamon
1/2tsp ground nutmeg
2 large carrots, grated
100g walnuts, chopped
100ml melted coconut oil or olive oil
100ml maple syrup
100ml plant milk (I used rice)
150g coconut cream, chilled in the freezer for 30min
50g cashews, soaked overnight, drained and rinsed
2tbsp maple syrup
1tsp vanilla extract
100g blueberries
Zest of 1 lime
Instructions
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