Vegan carrot cake (sugar-free)

This easter my family’s table will be filled with all the delicious food again. But I wanted to create a bit healthier recipe with carrots. And this cake turned out to be great 🙂

For 12 pieces; Very simple; 15 min for preparation + 35-40 min for baking

For the cake

200 g carrot; grated
80 g maple syrup
4 oil; I used olive oil
2 tablespoons of peanut butter
1 dl plant based milk
1 teaspoon of apple vinegar
200 g wholewheat flour
Pinch of salt
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon of cinnamon
Pinch of nutmeg
Pinch of cloves
1/2 teaspoon of turmeric

For the cream

100 g cashews; soaked for about an hour beforehand
2 tablespoons of lemon juice
1 teaspoon of vanilla extract
2 tablespoons of maple syrup

1. Start preheating the oven on 180°.
2. Oil the baking pan and lightly dust it with flour.
3. In one bowl mix carrot, maple syrup, oil, peanut butter, milk and vinegar. In another all the other stuff. Then slowly mix the wet ingredients into dry ones.
4. Pour the batter in the baking pan. Bake for around 35-40 minutes.
5. While baking prepare the cream. In a smaller food processor blend all the ingredients.
6. When the cake is done cool it down and frost with cream.

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