carrot cake with cashew cream icing and butterscotch sauce

This. Cake. Is. Sick! A little less traditional but vegan and completely processed sugar free so the benefits outweigh any possible doubts you may have. Skip the fuss of making three layers by baking the mixture in one tin for 55mins or until a knife comes out clean. You can also simpley make the cake without the icing and butterscotch but I highly recommend both . . . and if you do make the icing don't for get to soak your cashews the night before!

Ingredients

for the cake

2.5 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
2 tsp ground ginger
1 TBSP ground flax seed
1 cup chopped walnuts
2 cups sugar
1 cup dairy free milk
1 tsp apple cider vinegar
100ml (slightly less than 1/2 cup) vegetable oil
1 tsp vanilla
1.5 cups grated carrot
zest of 1 orange

for the cashew cream icing

2 cups of cashews (soaked over night) 
1/4 cup maple syrup
1 TBSP apple cider vinegar
juice of 1 lemon
1 tsp vanilla
1/2 tsp cinnamon
pinch salt

for the butterscotch sauce

1/2 cup coconut cream
1/2 cup coconut sugar
1/2 cup vegan butter
1 tsp vanilla
pinch salt

Additional Equipment

three 18cm cake tins or one 23cm cake tin lined with baking paper or
high speed blender

Method

1. Preheat the oven to 160C/320C. 
2. Sift the flour through to ginger into a bowl, mix in the flax seed and chopped walnuts.
3. Combine the remaining ingredients in a separate bowl, including the sugar and carrot, mix well and then stir the dry ingredients into the wet mix with a whisk.
4. Evenly divide the batter into the three tins and bake for 25mins or until a knife comes out clean. 
5. To make the icing blend all the ingredients in the blender until completely smooth, place in the fridge to chill.
6. For the butterscotch combine all the ingredients in a small pot on medium heat. Bring to the boil and continue to stir (about 5mins) until you achieve a syrup like consistency, set aside to cool completely.
7. Once the cakes have fully cooled, spread each layer with butterscotch sauce followed by the icing and stack on top of each other. Decorated with walnuts, coconut, orange zest and your choice of dried fruit.