A moist, flavourful, sweet and dreamy carrot cake. There’s hardly anything better, is there? I used a recipe by Swedish queen of baking @leilalindholm and switched eggs for 1,5 dl aquafaba. (Just google it! Let me know if you want it translated to English.) The frosting takes a bit of work, but you’ll thank me when you’re finished. Recipe inspired by @lazycatkitchen

FROSTING
150 g natural cashews
0,5 dl coconut cream
50 g vegan butter
zest from 1 lemon
1 tbsp lemon juice
1 dl icing sugar

Soak cashews in cold water for at least 4 hours, or in hot water for 1 hour. Drain well.
Put half of the cashews, all of the coconut cream and the butter in a blender. Blend until smooth, and then add rest of cashews and lemon zest and juice. Blend again to a smooth cream.
With a spatula, combine cream with icing sugar. Put in the fridge for about an hour before spreading on top of the cooled carrot cake.