Carrot-Ginger Cake with Lemon Aquafaba Icing
A spin on a classic.
Lemon Aquafaba Icing
1 cup powdered sugar
2 tablespoons to ¼ cup aquafaba
Finely grated zest of one lemon
Whisk aquafaba into powdered sugar gradually until the desired consistency is achieved.
Zest the lemon into the icing and whisk to distribute. Set aside.
a thick 8-inch or 10-inch round cake
378 grams shredded carrots
1 cup coconut milk