1/2 cup (125 g) Noteo
1/4 cup (50 g) coconut oil, melted
3/4 cup (180 g) almond milk
1 tablespoon of lemon juice
3/4 cup (240 g) maple syrup
1/4 cup + 2 tablespoons (60 g) coconut sugar
1 tsp vanilla
3/4 cup (90 g) coconut flour
3/4 cup (90 g) arrowroot starch
1 teaspoon of baking soda
1/4 tsp salt
1 tablespoon of cinnamon
1 tsp ginger
1/2 tsp nutmeg
1 cup (100 g) grated carrots*
1/2 cup (60 g) ground walnuts

Vegan cream cheese frosting

200g vegan cream cheese, softened
1/2 cup (56 g) vegan butter, softened
1 tsp vanilla
4 cups (480 g) powdered sugar
2 tablespoons (15 g) arrowroot starch

How to cook
  • Preheat the oven to 180°C.
  • Stir together lemon juice and almond milk. Take 5-10 minutes.
  • In a bowl, whisk together Noteo, coconut oil, almond milk + lemon juice, maple syrup, coconut sugar, and vanilla (make sure all ingredients are at room temperature so the coconut oil doesn’t seize).
  • Add the flour, baking soda, salt and spices. Whisk to combine.
  • Put the grated carrots and ground walnuts.
  • Divide between two 20cm cake tins. (lined with parchment for easy removal or oiled).
  • Bake for 35-40 minutes at 180°C.
  • Cool for 15 minutes in the pans, then transfer to a cooling rack to cool completely.
  • For the frosting, use a stand or hand mixer to beat together the butter and cream cheese until light and fluffy.
  • Add the vanilla, arrowroot, and 1 cup powdered sugar.
  • Add the rest of the powdered sugar 1 cup at a time, mixing in between until thick and fluffy.
  • Chill until ready to freeze.
  • After the cakes have cooled, use a bread knife to cut the domed tops off each cake.
  • Layer cream cheese frosting in the middle and on top. Sprinkle more chopped walnuts for decoration.
  • Slice and eat!