This Vegan Carrot Cake with Oat Flour topped with homemade cream cheese frosting and nuts is an absolute delight. It’s the tastiest Easter dessert that’s made with healthy grain. Its gorgeous and beautiful to present as it is a crowd pleaser.

Oat flour Baking powder Baking soda Salt Cinnamon powder Nutmeg powder Cardamom powder Vegan butter Brown sugar Vanilla extract Soaked flaxmeal Grated carrot Vinegar

Firstly, I combined all the dry ingredients in a mixing bowl and then I kept it aside.

Secondly, in a mixing bowl I started beating butter and brown sugar with an electric hand mixer until soft and fluffy.

Next, I added vanilla extract, soaked flaxmeal and grated carrots. I whipped it up with hand electric mixer for about 2-3 minutes or until it was well mixed.

Then, I mixed in vinegar in the wet ingredients.

Thereafter, I folded in dry ingredients into the wet ingredients.  Afterwards, I spooned out the batter in a prepared cake pan and placed it in a preheated oven in which I baked it for 30-32 minutes or until the tester came out clean. Once, done, I took it out of the oven and let it cool completely.

Once the cake was completely cooled, I released the spring of the cake pan and gently separated the bottom of the cake pan from the cake. Then, I covered it with the frosting. Lastly, I topped it with nuts.