Preparation

做蛋糕

• In a small bowl, combine the flaxseed meal and oatmilk, and let sit until thickened, whisking occasionally, 15 to 20 minutes.
• Meanwhile, combine the sugar, flour, cornstarch, salt, allspice, Aleppo pepper, coconut, and walnuts in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined.
• In a separate medium bowl, combine the carrots, oil, and vanilla, and stir with a wooden spoon. Add the carrot mixture and the flaxseed mixture to the stand mixer bowl. Mix on low speed until the mixture is well combined, scraping down the bowl as needed. Let sit in the stand mixer for 15 minutes.
• 同时，将架子放在烤箱的中心，并加热至350°F。将发酵粉放在蛋糕面糊上，并在低点搅拌30至45秒。用烘焙喷雾剂慷慨地喷洒12杯标准的邦特锅，将所有褶皱和中心漏斗涂覆。用硅胶刮刀将面糊刮入锅中，然后使顶部平滑。将锅放在有框的烤盘上，然后烘烤，直到蛋糕变成金黄色，蛋糕中插入的蛋糕测试仪很干净，55分钟到1小时。
• Transfer the pan from the sheet tray to a rack, and let cool in the pan for 1 hour. Turn the pan over onto a plate, and tap lightly with a spoon to release the cake. Carefully remove the pan, and let cool completely before glazing.

Make the glaze

• Put the cream cheese spread in a medium bowl, and beat with an electric hand mixer until creamy and soft. Add 2 Tbs. of the Oatly Barista Oatmilk, and beat until combined. Add half the confectioners’ sugar, and beat until combined. Add an additional 2 Tbs. of the Oatly Barista Oatmilk and the remaining confectioners’ sugar, and beat until smooth, scraping down the bowl occasionally, until the mixture is very thick and coats the back of a spoon. Adjust the consistency to your liking by adding more Oatly Barista Oatmilk or confectioners’ sugar.
• Drizzle the glaze over the cake. Let sit 30 minutes or until glaze sets before serving.