- Preheat your oven to 180°Cand line a 7-inch round cake tin.
- In a small bowl, combine the flax seeds with 6 tbsp of water and set aside for 10 minutes.
- Sift the flour, cinnamon, ground ginger, and baking powder into a medium-sized bowl.
- In a separate bowl, combine the shredded carrots, rapeseed oil, maple syrup, salt and vanilla powder. Stir the flax eggs and ground almonds into the mixture.
- Sift the flour mix into these wet ingredients and stir with a spatula until well combined. Lastly, right before you add the mix into the cake tin, stir in the apple cider vinegar and baking soda.
- Transfer the carrot cake mixture into the prepared cake tin and smooth out the top with a spatula. It might also help to gently tap the cake tin onto a work surface to even out.
- Transfer to the oven and bake at 180°C for 25-30 minutes, or until a toothpick comes out clean.
- Allow for the cake to cool down completely before carefully removing it from the cake tin. To create the cream cheese topping, combine all ingredients for the frosting with an electric hand whisk until creamy. Use a spatula to spread the frosting onto the carrot cake.
- Lastly, decorate the cake with slivered almonds and fondant or marzipan carrots. Store the cake in the fridge until ready to serve.
Chef’s tip:
To make this vegan carrot cake flavour extra special, add 1/4 teaspoon ground cardamom and a pinch of ground close to the cake batter!
PS: The cake stays fresh and luscious for about 3 to 4 days!
