Lean Carrot Cake

During the fast, you cannot eat dairy products and eggs, but you can make a real cake even without them. Therefore, I am sharing a recipe for lean carrot cake.

Cook: 8 hour

Servings: 6-8

Ingredients

• Flour – 240 grams (210 grams – for the cake, 30 grams – for the cream)
• Salt – 1/2 Teaspoon
• Orange Juice – 150 Grams
• Sugar – 245 grams (145 grams – for the cake, 100 grams – for the cream)
• Vegetable oil – 70 Grams
• Apple Cider Vinegar – 30 Milliliters
• Soda – 1 Teaspoon
• Water – 2 Art. spoons
• Carrots – 80-90 grams (grated on a fine grater)
• Apple Pie Seasoning – 1 Teaspoon (cinnamon, cloves, nutmeg, lemon and orange peel)
• Vegetable Milk – 165 Milliliters
• Nuts – 50 Grams (for decoration)
• Berries – 50 grams (for decoration)
• Margarine – 100 Grams

Directions

1. Prepare all the ingredients for baking the crust.

   

2. Mix flour with salt and spices.
3. Combine juice and sugar in a separate container. Then add vegetable oil there. Beat with a mixer until the sugar is completely dissolved. Add vinegar and whisk again.
4. Pour flour into a bowl. Mix well with a mixer. Dissolve baking soda with 2 tbsp baking soda and pour the solution into a bowl. Beat on low speed with a mixer.
5. Add grated carrots to the dough, mix until smooth.
6. Pour the dough into the mold. Bake in an oven preheated to 180 degrees for 40-50 minutes.
7. Prepare all the ingredients for the cream.
8. Mix milk with sugar and put to heat. Bring to a boil, reduce the temperature to medium low.
9. Pour flour in a thin stream. Boil the cream until thick, stirring constantly. Then cool the custard to room temperature.
10. Beat margarine with a mixer.
11. Then start adding the custard to it in portions. Whisk until smooth, fluffy.
12. Cut the cake in half.
13. Spread half of the cream on the bottom cake layer, cover with the top one.

    

14. Spread the rest of the cream evenly over the second cake layer, garnish with berries and nuts on top.
15. Lean carrot cake is ready,

Bon appetit!