Welcome to my blog. I document my journey toward a simpler, richer, more beautiful life by sharing my thoughts on food, beauty, health, fitness, style, travels and more. Do not forget to suscribe and follow me on social media not to miss out. Hope you have a nice stay!  Salwa Petersern

The Best Carrot Cake & Icing

The Best Carrot Cake & Icing

Hello! I have been midly obsessed with carrot cake since I first tasted it many years ago in New York. I have been wanting to make a fully organic, vegan gluten free version forever. I finally made it the other day as we were entertaining guests for dinner and it is just came out so good, that it was voted name the best carrot cake! You won't even believe it is processed sugar free, vegan and gluten free.


For the cake

300g grated carrots

150g buckwheat flour

120ml almond milk

50g almond pulp leftover from making milk (or almond flour)

50g apple sauce

40g cornstarch

4 tablespoons maple syrup (or whole brown sugar cane)

2 teaspoons baking powder

1 teaspoon baking soda

 1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon grated fresh ginger

A pinch of salt

For the icing

50g macadamia nuts

50g cashew nuts

100ml almond milk

3 tablespoons maple syrup

2 table spoon coconut oil

1 tablespoon lemon juice

Dried cornflowers to decorate (optional)


Preheat your oven at 180°C and grease your baking pan using olive oil if it not made of silicone. In a bowl, mix the carrot cake's dry ingredients first, and add the wet ones. Add the carrot last and mix really well. Transfer to a baking pan. Bake for a half an hour or so or until a fork inserted comes out clean. Take the cake out of the oven and let the cake completely cool down.

In the meantime, add  all the icing ingredients to a high speed blender until it become a thick, smooth cream. Chill your cream for a half an hour to help it settle and firm. Then spread it over your cake, add the cornflowers if you are using any, and enjoy the best carrot cake ever!

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