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
Print Recipe
Pin Recipe Instructions
- 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.
- Put the mixture in a cake tin (box or springform pan) and bake at 180 ° C top / bottom heat for 60 minutes.
- Let the cake cool down, if you want, you can coat it with a lemon sugar icing.
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