Vegan Carrot Cake (& Frosting)

A fully vegan version – frosting, with a cream cheese-like frosting by using macadamia nuts, cashews, lemon and Almond Breeze. And instead of powdered sugar, the frosting is sweetened with maple syrup.


2¼ cups (256g) flour
3 teaspoons baking powder
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup (125g) applesauce
1 cup original Almond Breeze Almond Milk
2 teaspoons vanilla
1 cup cane sugar
½ cup (melted) coconut or canola oil
2 cups (240g) grated carrots, medium-packed

½ cup (58g) raw macadamia nuts (soaked, drained and rinsed)*
½ (68g) cup raw cashews (soaked, drained and rinsed)*
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt

Image Credit : www.loveandlemons.com


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