Vegan Carrot Cake with Topping

Summary

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

Ingredients

For the dough:

For the cast:

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

Instructions

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.
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.
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.
Tip: The cake tastes stronger with hazelnuts.

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