Delicious Healthy Vegan Carrot Cake

I must say I'm pretty sceptical when it comes to vegan desserts. However, this recipe indeed was a success! Not only is it Vegan but guilt-free! The aromas wafting in the air tease your taste buds right before taking the first bite.

INGREDIENTS

Carrot Cake

Wet Ingredients

• 180ml / 3/4 cup maple syrup

• 80ml / 1/3 cup smooth almond butter

• 105ml / 1/4 cup+3tbsp apple sauce

• 240g / 1/2lb carrots, coarsely grated

Dry Ingredients

• 210g / 1 3/4 cup all purpose flour

• 3/4 tsp baking soda

• 1 1/4 tsp baking powder

• 2 tsp cinnamon + 1/2 tsp cardamon

• pinch of salt

Pistachio - rose - Frosting

• 30-45 ml / 2-3 tbsp coconut milk

• 4 tbsp maple syrup

• 3 tbsp lemon juice

• 1 tsp vanilla extract

• 1 tbsp of rose-water

• 195 g / 1 1/2 cups pistachio, soaked in boiling water for 20 minutes

• chopped nuts for decoration

INSTRUCTIONS

Cake

1. Set oven to 180 degrees C / 355 degrees F

2. Grease and lightly flour cake tin

3. In a large bowl, mix together maple syrup and almond butter until smooth

4. Mix in apple sauce

5. Next, mix in grated carrots

6. Place a sieve over the bowl with wet ingredients and sift all dry ingredients through it

7. Fold the dry ingredients into the wet ones using a spatula and a gentle clockwise folding motion until no flour pockets remain

8. Transfer the batter into baking tin

9. BAKE FOR 45 MINUTES (Depending on your oven) - It's done when a toothpick comes out clean.

10. Let it cool down before removing from the tin

11. Once completely cool remove the tin and decorate !

Pistachio Frosting (recommended to be made the day ahead)

1. Place all the liquids in a blender. Start off with 2 tbsp of coconut milk and the 3rd one later (if needed)

2. Add about half of the drained and rinsed pistachio. Blend until smooth, adding more as the mixture gets thicker and thicker .

3. place in fridge over night (preferably)or a few hours (if in a rush freezer for 30 minutes).