Vegan Carrot Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 10 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g carrot (s)
- 300 grams flour
- 100 g almonds, round
- 250 g suar, brown
- 1 point vanilla sugar
- 1 orange (s), rubbed off from it
- 200 ml oil
- 1 point baking powder
- 1 pinch (s) salt
- 100 g applesauce
- 100 ml plant milk (plant drink)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 degrees.
- Grease a 24 springform pan or cover it with baking paper. Finely grate the carrots with a food processor. Mix all ingredients well in a bowl with the exception of the flour, baking powder, vegetable milk and baking powder. Add the carrots and dry ingredients and stir in over low heat. Gradually add the liquid. Mixing takes a little longer, add a little more liquids as needed.
- Bake the cake on the middle rack for about 50 minutes and cover with baking paper after 30 minutes so that it does not get too dark.
- The cake is very juicy and keeps fresh for several days.
- Tip: You can make a frosting from powdered sugar, vegan cream cheese or soy cream or sprinkle the cake with powdered sugar after it has cooled down.
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