Carrot cake with vanilla cream frosting 🥕🍰 RECIPE BELOW👇cinnamon, nutmeg, carrots, raisins and creamy dairy free buttermilk make this a carrot cake to remember! 😛 Dairy free, ready in around 30 mins and can be made refined sugar free too 🙌 Super moist and fluffy and so delish with a cup of chai! ☕️ Do you like carrot cake? 🤔 I’m not much of a cake person but carrot cake always has a special place in my heart! 🧡 Happy Tuesday xoxoxo . . Carrot cake . 2 cups spelt flour 2 tsp baking powder 1/2 tsp baking soda pinch salt 2 tsp cinnamon 1/4 tsp nutmeg 2tbsp flax seed, ground 2/3 cup coconut sugar 1 cup almond mylk 1 tsp apple cider vinegar 6 tbsp coconut oil, melted 2 cups carrots, grated 1/2 cup raisins . Coco whip frosting . 1 tin coconut milk, refrigerated overnight 2 tbsp icing sugar (optional) 1 tsp vanilla powder/extract Toppings - chopped pistachios, violas . Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 30-35 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas. @bos.kitchen bos.kitchen Bo’s Kitchen/UK 🌱

  • bos.kitchen

    @bos.kitchen

    1 week ago
  • England
  • Carrot cake with vanilla cream frosting 🥕🍰 RECIPE BELOW👇cinnamon, nutmeg, carrots, raisins and creamy dairy free buttermilk make this a carrot cake to remember! 😛 Dairy free, ready in around 30 mins and can be made refined sugar free too 🙌 Super moist and fluffy and so delish with a cup of chai! ☕️ Do you like carrot cake? 🤔 I’m not much of a cake person but carrot cake always has a special place in my heart! 🧡 Happy Tuesday xoxoxo . . Carrot cake . 2 cups spelt flour 2 tsp baking powder 1/2 tsp baking soda pinch salt 2 tsp cinnamon 1/4 tsp nutmeg 2tbsp flax seed, ground 2/3 cup coconut sugar 1 cup almond mylk 1 tsp apple cider vinegar 6 tbsp coconut oil, melted 2 cups carrots, grated 1/2 cup raisins . Coco whip frosting . 1 tin coconut milk, refrigerated overnight 2 tbsp icing sugar (optional) 1 tsp vanilla powder/extract Toppings - chopped pistachios, violas . Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 30-35 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas.
    Bo’s Kitchen/UK  🌱 Carrot cake with vanilla cream frosting 🥕🍰 RECIPE BELOW👇cinnamon, nutmeg, carrots, raisins and creamy dairy free buttermilk make this a carrot cake to remember! 😛 Dairy free, ready in around 30 mins and can be made refined sugar free too 🙌  Super moist and fluffy and so delish with a cup of chai! ☕️ Do you like carrot cake? 🤔 I’m not much of a cake person but carrot cake always has a special place in my heart! 🧡 Happy Tuesday xoxoxo
.
.
Carrot cake
.
2 cups spelt flour
2 tsp baking powder
1/2 tsp baking soda
pinch salt
2 tsp cinnamon
1/4 tsp nutmeg
2tbsp flax seed, ground 
2/3 cup coconut sugar
1 cup almond mylk
1 tsp apple cider vinegar
6 tbsp coconut oil, melted
2 cups carrots, grated
1/2 cup raisins
.
Coco whip frosting
.
1 tin coconut milk, refrigerated overnight
2 tbsp icing sugar (optional)
1 tsp vanilla powder/extract
Toppings - chopped pistachios, violas
.
Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 30-35 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas.

    Carrot cake with vanilla cream frosting 🥕🍰 RECIPE BELOW👇cinnamon, nutmeg, carrots, raisins and creamy dairy free buttermilk make this a carrot cake to remember! 😛 Dairy free, ready in around 30 mins and can be made refined sugar free too 🙌 Super moist and fluffy and so delish with a cup of chai! ☕️ Do you like carrot cake? 🤔 I’m not much of a cake person but carrot cake always has a special place in my heart! 🧡 Happy Tuesday xoxoxo
    .
    .
    Carrot cake
    .
    2 cups spelt flour
    2 tsp baking powder
    1/2 tsp baking soda
    pinch salt
    2 tsp cinnamon
    1/4 tsp nutmeg
    2tbsp flax seed, ground
    2/3 cup coconut sugar
    1 cup almond mylk
    1 tsp apple cider vinegar
    6 tbsp coconut oil, melted
    2 cups carrots, grated
    1/2 cup raisins
    .
    Coco whip frosting
    .
    1 tin coconut milk, refrigerated overnight
    2 tbsp icing sugar (optional)
    1 tsp vanilla powder/extract
    Toppings - chopped pistachios, violas
    .
    Preheat oven to 200•c and grease a loaf tin. Mix spelt flour, baking powder, baking soda, salt, cinnamon and nutmeg together in a large bowl. In a jug, mix flaxseed with 6 tbsp water to form a gel. Add almond mylk, coconut sugar, apple cider vinegar and coconut oil to the jug and stir well. Add wet ingredients to dry and stir briefly to combine. Fold through carrots and raisins. Pour batter into prepared tin and bake for 30-35 minutes, until the top is golden. Allow to cool fully. Prepare frosting by scooping out solids from can of coconut milk. Whip up in a bowl with icing sugar and vanilla. Spread over the top of the cake and sprinkle with pistachios and violas.

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anniezw43 - Annie Zebert-Warzybok 6 days ago

Oh my gosh yummy !! Totally making this Tomor 😋🤤 thanks for sharing, it looks amazing, if you don’t add the powdered sugar to frosting will it’s fill be like frosting just not sweet ? @bos.kitchen