INGREDIENTS:⠀
⠀⠀
Carrot Cake⠀
• ¾ cup (110g) flour⠀
• 2 tbsp tapioca starch⠀
• 1 tsp baking powder⠀
• ½ tsp baking soda⠀
• 1 tsp cinnamon powder⠀
• ¼ tsp ground nutmeg⠀
• pinch of pink salt⠀
• ½ cup (80g) coconut sugar⠀
• ½ cup (100g) grapeseed oil⠀
• ¾ cup (100g) grated carrots⠀
• ½ cup (70g) roughly chopped apple⠀
• 4 tbsp shredded coconut⠀
• ⅓ cup (30g) walnuts, roughly chopped⠀
Flax Eggs⠀
• 2 tbsp flaxseed meal + 5 tbsp water, set aside⠀
Vegan Buttermilk⠀
• 1 tsp lemon juice + soy milk up to ⅓ cup (80ml), set aside⠀
Frosting:⠀
• ¾ cup (100g) raw cashews (soaked 4-5 hours and rinsed)⠀
• 2 tbsp melted coconut oil⠀
• 2 tbsp maple syrup⠀
• 1 tbsp lemon juice⠀
• 1 tsp lemon zest⠀
• ¼ tsp vanilla paste⠀
