• 120ml Unsweetened Almond Breeze Almond Milk
• 1 tbsp. apple cider vinegar
• 2 tbsp. ground flaxseed with 6 tbsp. tepid water
• 380g carrot, peeled & grated
• 100g ground almonds
• 80g buckwheat flour
• 80g gluten free plain flour
• 2 tsps. baking powder
• 1 tsp. bicarbonate of soda
• 2 tsps. ground cinnamon
• 2 tsps. vanilla extract
• ¼ tsp. ground nutmeg
• 100g sultanas
• 300g light brown soft sugar
• 120ml sunflower oil
• ¼ tsp. salt

Icing:

• 100g vegan cream cheese
• 100g icing sugar
• Squeeze of orange or lemon juice and zest (optional)

Decoration:

• Handful of almonds, roughly chopped

1. Pre-heat the oven to 180°C and line a 1lb/500g loaf tin with baking paper.
2. Pour the Unsweetened Almond Breeze Almond Milk into a jug, add the apple cider vinegar, stir and set to one-side.
3. To make the flax egg, add the ground flax to a bowl and 6 tablespoons of tepid water, stir and set to one-side.
4. Peel and grate the carrots – set to one-side.
5. Add all the dry ingredients into a large mixing bowl and combine.
6. Add the grated carrot and stir through the dry mix.
7. Pour in the Unsweetened Almond Breeze Almond Milk with the apple cider vinegar, then the sunflower oil, flax egg mix and vanilla extract. Stir thoroughly to combine, add the sultanas and stir again.
8. Carefully spoon the carrot cake mix into the paper-lined loaf tin. Place on the middle shelf of the oven and bake for 1 hour and 25-30 minutes. Remove from the oven and place on a wire cooling rack.
9. After 10 minutes, remove the carrot cake from the tin and carefully peel away the paper lining. Return to the cooling rack to cool completely.

To make the icing:

1. Spoon the vegan cream cheese into a bowl with squeeze of lemon or orange juice and zest and gradually sift in the icing sugar. Stir carefully to combine, do not over-stir.
2. Place in the fridge for 1 hour before icing the cake.

Store the carrot cake in an airtight container and eat within 3 days.