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Easter weekend just got a wholeeee lot sweeter 🤭🥕🍰 In the mood for a little baking with RYZE? This coffee carrot cake is the perfect recipe to try 🤤 Grab the recipe below + don’t forget to SAVE this post for later! 👇 Cake ingredients: -2 tbsp RYZE Mushroom Coffee -1 tbsp ground flaxseed + 3 tbsp water -½ cup coconut sugar -¼ cup melted vegan butter -1 tsp vanilla extract -1 cup oat flour -1 ½ tsp baking powder -1 ½ tsp cinnamon -1 tsp baking soda -1 cup freshly grated carrots Crumb topping ingredients: -½ cup oat flour -½ cup chopped walnuts -¼ cup coconut sugar -1 tsp ground cinnamon -2 tbsp melted butter Icing ingredients: -1 cup powdered sugar -1-2 tsp milk of choice Directions: 1️⃣ Preheat the oven to 350°F and grease a 6-inch cake pan. Make the flax egg by combining the ground flaxseed and water in a small bowl. Stir and let it sit for about 5 minutes to thicken. 2️⃣ In a large mixing bowl, whisk together the flax egg, coconut sugar, melted vegan butter, and vanilla extract. Add the oat flour, RYZE Mushroom Coffee, baking powder, baking soda, and cinnamon to the bowl. Stir until just combined, then fold in the grated carrots. 3️⃣ In a separate bowl, make the crumb topping by mixing together the oat flour, chopped walnuts, coconut sugar, cinnamon, and melted butter until a crumbly mixture forms. 4️⃣ Pour the batter into the prepared cake pan, then sprinkle the crumb topping over the batter. Bake for about 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Allow the cake to cool for about 10–15 minutes in the pan. 5️⃣ To make the icing, whisk together the powdered sugar and milk until smooth. Drizzle the icing over the cake, slice, and enjoy! 🧑‍🍳 Recipe creds: @booboosbakeryy