Healthy dessert recipe -- Vegan carrot cake

This vegan carrot cake is moist and sweet with a very warming and zesty flavour. Topped with smooth coconut frosting this cake ups your omega-3 intake with the flaxseeds in it. You may also want to try this vegan raw carrot halwa with coconut milk.

Ingredients

To be mixed together:

• 2 cups spelt flour
• 1 tsp baking powder
• 1 tsp sodium bicarbonate
• 1 tsp ground cinnamon
• 1 tsp ground mixed spice
• 1/2 cup melted coconut oil
• 1 cup almond milk
• 2 tbsp flaxseeds mixed with 1/3rd cup water
• 3/4th cup agave nectar

Other ingredients:

• 1 tsp vanilla extract
• 1tsp apple cider vinegar
• 2 cups grated carrots
• 1/2 cup chopped walnuts

For decorations:

• 3 heaped tablespoon ground almonds
• 1 drop of natural orange food dye
• Rosemary or parsely leaves

For the frosting:

• 1 and 1/2 cup ground almonds
• Coconut cream from a can of chilled coconut milk
• 1 tsp vanilla extract
• 2 tbsp orange juice

Method

• Combine all the ingredients to be mixed together and stir well.
• Then add 1tsp vanilla extract and 1 tsp apple cider vinegar and stir to combine.
• Then add 2 cups grated carrots and 1/2 cup chopped walnuts to the mixture and mix until combined well.
• Then transfer the mixture to two cake tins that are greased and lined.
• Smooth the tops of the cake mixture and bake for 35 degrees and 180-degree centigrade.
• Mix the almonds and food dye, bake it and roll into sausage shapes. Taper the ends to form carrot shapes. Dip a knife in the cocoa powder and use it to draw lines on the carrot shapes. Then use the parsley leaves to make the carrot tops.
• Blend all the ingredients in a blender.
• When the cakes have cooled, frost the first layer and carefully place the second layer on top of the first.
• Then frost the top of the cake and add the carrot shapes.

Image & Video Source: Wallflower Kitchen/YouTube