Cake Ingredients:

– 2 cups flour
– 1 1/2 cups brown sugar
– 2 tsp baking powder
– 2 tsp baking soda
– 2 tsp cinnamon
– 2 tsp nutmeg
– 1 tsp ginger
– 2 tsp vanilla
– 1/3 cup coconut oil
– 2 tbsp ground flaxseed
– 1 tbsp apple cider vinegar
– A pinch of salt
– 1/2 cup plant based milk
– 1/2 cup raisins
– 1 cup grated carrot
– 1/4 cup of chopped almonds

Icing Ingredients:

– 1 cup coconut cream
– 1/3 cup sugar

Method:

– Preheat the oven to 200 degrees Celsius.
– In a small cup mix 2 tablespoons of ground flaxseed with 6 tablespoons of warm water and wait a few minutes for it to thicken up.
– Then add all the cake ingredients (apart from the raisins, carrot and almonds) to a bowl and whisk until combined. (do not over mix)
– Add the raisins, carrot and almonds then mix it all together with a wooden spoon.
– Pour the mixture into a cake tin.
–  Bake for 20 minutes then if the top of the cake has browned cover with foil (to avoid burning) and bake for a further 20 minutes or until a knife comes out clean or with a few crumbs but no wet mixture. Allow the cake to cool completely before icing.

– To make the icing, add the ingredients to a saucepan and simmer over a low heat continuously stirring until all the sugar has dissolved.
– Then continue to simmer without stirring until it has condensed to half the amount.
– Take it off the heat and allow to cool before smoothing it over the top of the cake. You can decorate the cake with walnuts and lemon zest but this is optional.