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⠀
• 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⠀

1. Preheat oven to 190ºC/375ºF. Line a tin with baking paper. In a medium bowl whisk together flour, tapioca starch, baking powder, baking soda, cinnamon powder, ground nutmeg, and salt. Set aside. ⠀
2. In a large bowl, whisk together flax eggs and oil, then add coconut sugar and mix well. Add vegan buttermilk and mix well. Gradually add the dry mixture to the wet mixture until blended. Fold in carrot, coconut, and walnuts. ⠀
3. Pour the batter into the prepared tin. Bake at 190ºC (370ºF) for 30 minutes and reduce the temperature to 180ºC (350ºF) and bake 15 minutes more or until a toothpick inserted into the center comes out clean. ⠀
4. After cooling the cake, wrap it with plastic wrap and cool it in a fridge overnight. ⠀
5. The next day, place all the ingredients for the frosting in a food processor and blend well until smooth. If your frosting is too thick, add coconut milk or your choice of plant milk as needed to get your desired consistency. Spread the frosting over the cake. Cool it in the fridge for a few hours. Enjoy