Carrot cake

Ingredients

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!