Vegan Carrot Cake + Icing

Hi guys!

I didn't blog for a little time, because first I had exams, because yesterday, it was my brothers' 18th birthday (OMG, I have an adult sibling now!) and then, because there was this thing in Brussels that happened (I'm not going to say anything about this except that we should just spread love all together).

But now, the exams are over (I'm getting my results on friday…) and I have time to blog :)

Today I want to share the recipe of the carrot cake (vegan, gluten-free, oil-free, refined-sugar-free) and the icing that goes with it. We had this for my brothers' birthday and it was super delicious!

Here we go!
for 8-10 people

ingredients - cake
2 ¾ cups buckwheat flour
1 cup coconut-blossom sugar
1 ½ tsp baking powder
1 ½ tsp baking soda
2 tsp Ceylon cinnamon (if you don't have Ceylon cinnamon, and just regular cinnamon, you only have to use ½ tsp)
1 ½ cup unsweetened applesauce
1 ½ tsp vanilla extract
8 large carrots, peeled and shredded

preparation - cake
Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Whisk the flour, the sugar, baking powder, the baking soda, and the cinnamon together in a bowl.
In another (bigger) bowl, combine the applesauce, the vanilla extract and the shredded carrot.
Add the dry mixture to the wet mixture and stir well.
Put in a cake-mold (with greaseproof paper, so you don't have to use any oil) and put in the oven for 30 to 35 minutes. See how long it takes for you, it can vary.
Top with icing (recipe below) and enjoy!

ingredients - icing
2 cups of silken tofu (or 500 gr)
½ cup cashew nut-butter
½ cup maple syrup
2 tbsp lemon juice
2 tsp vanilla extract
1 tsp apple cider vinegar

preparation - icing
Mix all the ingredients until you have a smooth cream.
Put on he carrot cake.
Yum! Enjoy :)

Have a wonderful day <3
Lots of love,
Charlotte

PS: I started a youtube channel! The first video will be online tis week, I'm sooo excited! I hope you will all like it :) You can subscribe by clicking here. Thanks in advance!