Carrot cake with cream cheese frosting

Cake:

• 200 gr carrots
• 100 gr almonds (whole or ground)
• 100 gr of raw cane sugar (or coconut blossom sugar)
• 100 gr vegan butter (or margarine)
• 80 gr marzipan
• 150 ml of plant based milk
• 300 gr flour (for example spelt)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground tonka bean (optional)
• 1 tsp cinnamon
• pinch of salt
• 1 tbsp of apple cider vinegar

frosting:

• 100 g vegan cream cheese
• 50 gr margarine (vegan butter)
• 1/4 tsp ground tonka bean
• 50 g powdered sugar
• 1/2 tsp cinnamon

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