This Vegan Carrot cake is so delicious, fluffy and smell amazing. It‘s so easy to make and with creamy cashew frosting is so tasty. This cake is perfect to make in summer or at BBQ parties.

Carrots are has so much health benefits for our body, for instance improve skin health, improves digestion, and kidney function, maintains healthy heart and improves liver function and support health teeth.

Flour – Use any flour you like, I used gluten-free flour for this recipe. Last time I make combination of two flour what was so tasty.

Almond milk – use any plant based milk you like, for example almond or oat milk are great for this cake

Brown sugar – I used brown sugar but if you like a great option is also agave syrup or rice syrup.

Coconut oil – don‘t forget to use some of the oil. You can use sunflowers oil, but I preferred coconut oil.

Cashew – Cashew are so incredible tasty and perfect to use for frosting. Don‘t forget to soaked it in water for 3 to 4 hours before using it. So the nus soften and they will be easy to process.

Preheat oven to 200C and grease a 9×13 baking pan.
In a large bowl, combine all the dry ingredients, and mix until all combine. Then add all the rest of the ingredients and mix until you get sticky dough.
Add your carrots cake in to the pan and baked for 30 minutes or until a toothpick inserted comes out clean. Set your cake on the side until cooled down completely.
Meanwhile, make a cashew frosting.
In a blender, add all ingredients and mix until you get a creamy mixture. Top your cashew frosting on the top of the cake. Let sit in fridge for 15 minutes, enjoy.