Vegan Carrot Cake With Cashew Frosting

Hhhhmmm! This “Vegan Carrot Cake With Cashew Frosting” tastes so good! It´s the perfect cake for Sundays, especially in spring. The cake is not heavy and rather tastes light and refreshing. It´s my version of the “Rüblitorte” and my personal highlight is the lemon cashew frosting. I just could eat tons of it! And no worries if you are not the professional baker, it is really easy to make. On your carrots, get set, go!

Servings: 20cm cake tin, 6-8 pieces 
Cooking time: 20 minutes                             Total time: 25 minutes 

You need for the
…carrot cake base:
1-2 middle big carrots (peeled and grated)
100g oat flour
50g ground almonds/hazelnuts
½ tsp cinnamon
A pinch of salt
100g apple puree
35g almond butter
40g maple syrup
150ml almond milk

…lemony cashew frosting:
60g cashews
Juice of ½ lemon
20g coconut oil (liquid)
30g agave syrup
½ tsp vanilla

...toppings:
20g walnuts

How to make:
1. Start by adding oat flour, ground almonds/hazelnuts, cinnamon,salt, grated carrots, almond butter, apple puree, maple syrup and almond milk to a bowl. Then combine it until the dough looks nice.
2. Put the dough into a baking tin with baking paper and bake the cake for 30min at 180 degrees Celsius.
3. Meanwhile prepare the frosting. For that you have to soak the cashews in hot water for about 15min.
4. Next blend cashews, lemon juice, coconut oil, agave syrup and vanilla until it is as smooth as possible.
5. Cake is done? Then, let it cool down and later add the frosting on top. I like it to decorate the cake with some walnuts. 
6. Cut the cake into pieces and enjoy!