Vegan Whole-food Carrot Cake

Summary

Ingredients

• 400 g carrot (s)
• 1 lemon (s), juice it
• 150 g cane suar or suar
• 150 g sunflower oil
• 50 ml almond milk (almond drink)
• 250 g wholemeal flour or wholemeal spelled flour
• 150 g almond (s) or hazelnuts, round
• 2 packs vanilla sugar
• 3 teaspoons baking powder
• 1 teaspoon cinnamon powder
• 0.5 teaspoon ½ cardamom powder
• 0.5 teaspoon ½ clove powder
• 1 pinch (s) salt
• Fat for the shape

For the cast:

• 200 g powdered suar
• 2 tablespoon lemon juice

For decoration:

• Nuts your choice, chopped

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Instructions

1. Peel and grate the carrots. Pour lemon juice over it.
2. Mix the dry ingredients in a second bowl. Add the milk and oil and stir everything together. Fold in the carrots. Put the finished dough in a greased springform pan and spread it on.
3. Bake in the hot oven at 180 ° C top / bottom heat on the middle rack for about 50 minutes. Then let it cool down slightly and turn it out.
4. To decorate, make a topping of powdered sugar and lemon juice. Simply mix both together to form a thick glaze. Spread these on the cake and decorate with chopped nuts as desired.
5. Tip: The cake tastes even better after 1 - 2 days of resting, as it becomes even more juicy.