Carrot Cake, Vegan and Sugar-free

by Editorial Staff

Summary

Prep Time 30 mins
Cook Time 55 mins
Total Time 1 hr 25 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 280 g carrot (s), rated, approx. 3 - 4 carrots
  • 1 apple
  • 0.5 ½ lemon (n)
  • 200 g hazelnuts, round
  • 130 g flour your choice
  • 0.5 ½ pack tartar baking powder
  • 1 pinch (s) sea salt or rock salt
  • 0.25 teaspoon ¼ cinnamon
  • 0.25 teaspoon ¼ cardamom
  • 120 g date (s)
  • 100 ml coconut oil
  • 125 ml plant milk (plant drink) (rice milk, almond milk or soy milk)
  • 1 pck. Dark chocolate couverture
  • some flowers, dried
Carrot Cake, Vegan and Sugar-free
Carrot Cake, Vegan and Sugar-free

Instructions

  1. Stone the dates and soak in water for about 2 hours.
  2. Peel and grate the carrots. Wash the apple and grate with the peel, pour the lemon juice over it.
  3. Mix all dry ingredients.
  4. Heat the coconut oil a little until it is liquid. Put the dates with the coconut oil in a small blender or chop them up with a hand blender. Mix all ingredients well. Line a springform pan with baking paper, pour in the finished dough and smooth it out.
  5. Bake in the hot oven at 180 ° C top / bottom heat on the middle rack for about 55 minutes. Then let it cool down slightly and turn it out.
  6. Melt the chocolate icing in a water bath and spread it on the cooled cake. Immediately distribute the dried flowers on top.

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