VEGAN CARROT LOAF WITH CASHEW FROSTING

As i'm a firm believer in not re-inventing the wheel, this direction relies on my original direction except that I’ve created this one gluten-free (plus simplifed the direction within the process) and additionally improved and simplified my cashew topping. This topping is swish and creamy. It doesn't embrace any additional oil or agar agar, neither will it need a robust liquidizer due to 2 easy tricks that my terribly average liquidizer has forced Maine to return up with.

This cake encompasses a truthful quantity of spice in it, it’s a small amount of a cross between a carrot cake and a bunch of cake cookies. I in person love that however if you're not that keen on spices, merely dial them down a small amount or skip most of them, cinnamon could be a should in a very carrot cake although, surely!?

PS: If you create my spiced carrot cake, don’t forget to tag Maine on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. i like seeing your takes on my recipes!

INGREDIENTs

• 120 g / ¼ lb carrots, coarsely grated (1½ cups grated)
• 120 g / ½ cup + 2 tbsp brown sugar
• 150 ml / ½ cup + 2 tbsp apple sauce*
• 80 ml / 1/3 cup oil (I used mild olive oil)
• water

DRY INGREDIENTS

• 180 g / 1½ cup buckwheat flour**
• 1 tbsp ground chia or flax seeds
• 1 level tsp baking soda
• 1 level tsp baking powder
• pinch of salt
• 1 tsp cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• 1/8 tsp ground cloves

CASHEW FROSTING (makes 1½ cups)

• 225 g / 1½ cups cashews, soaked overnight
• ¼ cup coconut cream (from a tin of full fat coconut milk, I use this brand)
• 4 tbsp maple syrup, adjust to taste
• 3 tbsp lemon juice
• 1 vanilla pod, seeds scraped
• chopped pistachios, for decoration

Instructions :
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