12-16 servings; 15 min preparation; 35 min cooking time.

I like the taste or a fresh made carrot cake. You can taste the light carrot flavor. The walnuts are so crunchy and add texture. And those cinnamon flavor is irresistible. That sounds great, but very often carrot cakes are heavy and way to sweet. That’s why I thought of a lighter version that is gluten-, dairy- and sugar-free. 

This cake is completely vegan and suitable for people with gluten intolerance. It does consist nuts though. So if you have any nut allergies, you might want to wait for my next recipe.

Ingredients

• 250 g coconut flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 300 ml almond milk
• 200 g coconut oil, melted
• 120 g agave syrup 
• 100 g vegan yoghurt 
• 200 g carrots, shredded 
• 50 g walnuts, chopped
  for the frosting: 
• 200 g cashew nuts, soaked 
• 30 g agave syrup 
• 120 g vegan yoghurt 
• 1/2 lime, juice

Preparation

Preheat the oven to 180 degrees C/310 degrees F. Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl and add them gradually to the dry mix. Make sure that they are well mixed together.Add shredded carrots and chopped walnuts. Mix well.

Divide between two 9-inch spring forms, covered with parchment paper.Bake in the preheated oven for 45 min. Set aside to cool completely.Frosting: Soak cashew nuts in water for a couple of hours until soft. Transfer to a food processor. Add lime juice and yoghurt. Blend until smooth.

Put the half of the frosting on top of one of the cakes. Place the other cake on top. Finish with frosting. Enjoy!