4 tbsp of coconut cream (the top layer of the can)
10 drops of Stevia (optional)
Instructions
Firstly, pre heat the oven on 180°C.
Grease a pan with a hole and set aside.
In the food processor, add the peeled carrots in large chunks, the coconut oil and the oat milk (note: warm the milk a little so when added to the coconut oil, it won't harden the oil) and blend until homogeneous, then set aside.
In a large bowl, add the flour, sift the brown sugar and the salt. Mix until all even.
Add the carrot mixture to the dry ingredients and mix well.
Lastly, add the baking powder and mix one last time.
Pour in the pan and put in the oven for about 40-50 minutes.
Meanwhile, for the icing, melt the chocolate in bain-marie.
Then add the coconut milk and stevia drops and mix well.
Once the cake is slightly cold spread the chocolate icing on top and serve.
Recipe by Eat Yourself Green at http://eatyourselfgreen.com/2016/03/vegan-carrot-cake-bolo-de-cenoura/