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- Moist vegan carrot cake
Moist vegan carrot cake
Nutrition facts per serving:
- Energy in kcal about 411
- Fat about 20g
- Carbohydrates about 49g
- Protein about 7g
This is needed
This is needed
for 12 pieces
Cake mixture
- 150 g sugar
- 300 g light spelt flour
- 1 parcel baking powder (approx. 10 g)
- 180 g ground almonds
- 0.25 tsp nutmeg
- 1 tsp cinnamon
- 200 g carrots, finely grated
- 1.5 dl oat drink
- 2 tsp apple vinegar
- 1.5 dl sunflower oil
- 1 pinch salt
Icing
- 200 g icing sugar
- 40 g coconut milk yoghurt
- 1 carrots, peeled
Tools
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- One springform pan (24 cm in diameter), base lined with baking paper, sides greased
And that's how it's done
And that's how it's done
Cake mixture
In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the carrots. Whisk together the oil and oat milk, gradually mix in, quickly stir in the vinegar. Transfer the mixture to the prepared tin.
To bake
Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.
Icing
In a small bowl, mix the icing sugar and yoghurt to make a thick frosting, pour onto the middle of the cake and spread over the surface. Peel a few strips from the carrot using a peeler, cut the remainder of the carrot into triangles. Decorate the cake with the carrot strips and triangles, leave to dry.
