Desserts

Carrot Cake Vegan and Gluten-free

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 60 g mararine, vean
  • 140 g raw cane suar
  • 1 teaspoon cinnamon
  • 1 pinch (s) vanilla
  • 250 g applesauce
  • 300 g carrot (s), rated
  • 1 port. Lemon (s), organic, juice and grated zest
  • 80 g corn starch
  • 1 tablespoon tartar baking powder
  • 200 g almond (s), round
  • 1 pinch (s) salt
Carrot Cake Vegan and Gluten-free
Carrot Cake Vegan and Gluten-free

Instructions

  1. Mix the margarine, cane sugar, cinnamon and vanilla, then add the applesauce, carrots, lemon juice and zest and mix everything well. Then stir in cornstarch, baking powder, salt and almonds.
  2. Put the mixture in a cake tin (box or springform pan) and bake at 180 ° C top / bottom heat for 60 minutes.
  3. Let the cake cool down, if you want, you can coat it with a lemon sugar icing.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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