Lean Carrot Cake
by Editorial Staff
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
- Prepare all the ingredients for baking the crust.
- Mix flour with salt and spices.
- 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.
- 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.
- Add grated carrots to the dough, mix until smooth.
- Pour the dough into the mold. Bake in an oven preheated to 180 degrees for 40-50 minutes.
- Prepare all the ingredients for the cream.
- Mix milk with sugar and put to heat. Bring to a boil, reduce the temperature to medium low.
- Pour flour in a thin stream. Boil the cream until thick, stirring constantly. Then cool the custard to room temperature.
- Beat margarine with a mixer.
- Then start adding the custard to it in portions. Whisk until smooth, fluffy.
- Cut the cake in half.
- Spread half of the cream on the bottom cake layer, cover with the top one.
- Spread the rest of the cream evenly over the second cake layer, garnish with berries and nuts on top.
- Lean carrot cake is ready,
Bon appetit!
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