The Plant-Based Community Cookery School
The Plant-Based Community Cookery School
This carrot cake is a tasty tea time treat to share with your friends and family. Recipe by our social media assistant Nav.
100ml plant based milk + 30g flaxseeds
100g tahini (or almond butter or vegan butter)
60g coconut sugar (or sugar alternative)
100g ground almonds
A sprinkle of cinnamon and mixed spice
65g sultanas
45g pumpkin seeds
130g grated carrots
100ml boiling water + 1 tablespoon apple cider vinegar + 1/2 teaspoon baking powder
Frosting- I used 80g cashews and 90g dates which I blended to make the frosting, alternatively you could make a cream cheese frosting
1. Put the plant based and flaxseeds in a small jug and set aside
2. Preheat the oven to 160C
3. Cream together the sugar and tahini
4. Add the ground almonds, cinnamon and mixed spice to the bowl
5. Stir in the sultanas, pumpkin seeds and grated carrots
6. Put the boiling water in a mug with the apple cider vinegar and baking powder
7. Mix it all together and pour into a cake tin
8. Bake for about 30 minutes
9. Allow to cool before decorating
Recipe and Photography by Nav Juty
