Egg-Free Carrot Cake

Directions

1. Preheat oven to 350F°.
2. In a small bowl, combine neat egg mix and water. Stir until smooth.
3. In a large bowl, combine flour, neat egg mixture, sunflower oil, and plant-based milk.
4. Then, add cinnamon, nutmeg, ginger powder, baking powder, salt, brown sugar and vanilla extract. Stir until well combined with a spatula.
5. Stir in grated carrots, chopped hazelnuts, and raisins.
6. Pour in batter in a cake pan, and bake for 40 min.
7. Meanwhile, prepare frosting: In a bowl, combine vegan cream cheese, powdered sugar and vanilla extract.
8. Whisk or use a mixer to combine thoroughly.
9. Allow the cake to cool down and remove from pan.
10. With a spatula, spread frosting and top with hazelnuts and lime zest.
11. Enjoy!