Vegan carrot cake with cashew frosting

This vegan carrot cake with a cashew frosting is eggless and gluten-free but you would have never guessed. It has a healthier, oil-free cashew frosting.

CASHEW ‘BUTTERCREAM’:
300 g / 2 cups raw cashews, soaked overnight
180 ml / ¾ cup coconut cream (separated from a tin of coconut milk)
juice of ½ lime or lemon, adjust to taste
120 ml / ½ cup maple syrup or other liquid sweetener
1 vanilla pod, seeds scraped
4 tsp agar flakes activated in 90 ml / 6 tbsp water
chopped hazelnuts, for decoration

CARROT CAKE:
180 g / 1½ cups (packed!) carrots, coarsely grated
180 g / 1 cup demerara sugar
210 ml / ¾ cup + 1/8 cup apple sauce
120 ml / ½ cup olive oil
1½ chia (or flax) egg
180 g / 1½ cups buckwheat flour
60 g / ¼ cup + 1/8 cup rice flour
15 g / 2 tbsp cornflour / cornstarch
1 level tsp baking soda
1 level tsp GF baking powder
pinch of salt
1½ tsp cinnamon
½ tsp ground cloves
½ tsp ground nutmeg
1 tsp ground ginger

View the full recipe at Lazy Cat Kitchen →