Carrot cake with cream cheese frosting

Cake:

• 200grcarrots
• 100gralmonds whole or ground
• 100grof raw cane sugar or coconut blossom sugar
• 100grvegan butter or margarine
• 80grmarzipan
• 150mlof plant based milk
• 300grflour for example spelt
• 1tspbaking powder
• 1tspbaking soda
• 1/2tspground tonka bean optional
• 1tspcinnamon
• pinchof salt
• 1tbspof apple cider vinegar

frosting:

• 100gvegan cream cheese
• 50grmargarine vegan butter
• 1/4tspground tonka bean
• 50gpowdered sugar
• 1/2tspcinnamon

1. Preheat the oven to 180 C degrees
2. Peel the carrots and grate finely - put aside
3. Ground the almonds in a food processor / blender or use ground ones
4. In a bowl, mix marzipan, vegan butter, milk and the sugar and stir well
5. Mix the flour, baking powder, baking soda, tonka bean, cinnamon and salt and stir in the wet ingredients
6. Add apple cider vinegar and mix until smooth
7. Add the carrots and almonds and fold in
8. Put the batter a round shape baking tin (26 cm ø) and bake for about 40 minutes

Frosting

1. Put the cream cheese with the margarine in a bowl and stir until smooth
2. Add powdered sugar, cinnamon and Tonka bean and mix well
3. Let rest in the fridge until the cake is cooled down a bit
4. Put on the cake and add the decoration