Nutty Carrot Cake

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• Step 1

  Preheat to 180C and spray a springform 20-22cm round pan.
  Add the apple cider vinegar to the soy milk and let it curdle for a few minutes.
  Make your vegan eggs and let them rest for a few minutes.

• Step 2

  Blend wet ingredients (except carrot) in a food processor until smooth.
  Mix dry ingredients in a large bowl. Add wet ingredients to bowl and mix well.
  Fold in carrots. You’re welcome to throw in nuts or 1/2 cup of chopped dates.

• Step 3

  Bake for 30-45 minutes until golden brown on top and it bounces back when you poke at it lightly.
  Let it cool on a rack in the springform pan. Do not turn off your oven!!

• Step 4

  Quickly spray some baking paper/silplat and mix together your garnish ingredients.
  Spread the syrup-y nuts across and bake for 10 minutes, stirring once.

• Step 5

  Blend together your frosting ingredients in a food processor. Once the cake has cooled spread your frosting over.

• Step 6

  Sprinkle your nuts on top of the frosting. Keep the cake in the fridge for chilled yumness, but you can also serve at room temperature if you like.

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