- Preheat the oven to 180 degrees. Grease a baking tray with oil.
- Mix spelt flour, cocoa powder, sugar, raw sugar, baking powder, baking soda, vanilla sugar and salt in a large bowl.
- Add the soya milk and sunflower oil, stir well. As soon as the mix is combined pour into the tray and cook in the oven for 20 to 30 minutes at 180°C. Let the cake cool in the baking tray.
- While the cake is cooling grate the carrots and combine with the cashew butter and raw sugar. Pour the icing into a piping bag. Cut the cake to squares, make a hole in each piece and top with the carrot cashew butter. Garnish with carrot tops.