INGREDIENTS:

CARROT CAKE INSTRUCTIONS

3 cups plant milk

1 ¼ cup water

½ cup olive oil/vegetable oil

2 tsp apple cider vinegar

METHOD

In a large mixing bowl, mix together all of the wet ingredients. Add the carrot cake pre-mix to the wet ingredients and mix until well combined. Let the mixture stand for 10 min allowing the carrots to re-hydrate. Divide cake batter into two prepared cake tins and bake for 20-30 min. Do a toothpick test before taking the cake out of the oven. Let cool and enjoy with icing of your choice.

Mary-Ann’s Icing Recommendation:

1 ½ cups of soaked cashews

1 ½ cups of soaked dates

1tsp cinnamon

1tsp vanilla essence

Blend all the above ingredients together, adding reserved soaking water until you reach a smooth thick icing. Enjoy!