Vegan Carrot Cake with Topping

Summary

Ingredients

For the dough:

• 400 g carrot (s), rated
• 300 g soy yourt (yourt alternative)
• 250 grams sugar
• 1 packet vanilla sugar
• 1 teaspoon cinnamon powder
• 250 g flour
• 1 packet baking powder
• 1 lemon (s), organic, zest it
• 250 g mararine, melted
• 200 g almonds, round

For the cast:

• 100 g powdered suar
• Marzipan decoration
• 1 lemon (s), juice it

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Instructions

1. Peel and grate the carrots. Mix the flour with the baking powder. Wash the lemon with hot water, rasp off the peel and squeeze out the juice.
2. Put all the ingredients for the dough in a bowl and stir well. Put the dough in a round springform pan that has been greased on the edge and lined with baking paper on the bottom. Bake in the preheated oven at 180 ° C for 50 - 60 minutes on the middle rack. Do the chopsticks test. Let the cake cool down.
3. Make the icing from powdered sugar and lemon juice. The casting should be viscous. If necessary, add a little more powdered sugar. Cover the cake with it. It is best to decorate with marzipan carrots.
4. Tip: The cake tastes stronger with hazelnuts.