The Easter holidays are just around the corner and therefore we have baked an absolute Easter classic. We’re talking about a delicious carrot cake. It is of course vegan and does not require any eggs, butter, milk or the like. The grated carrots and a little apple pulp make the cake nice and juicy. Ground nuts, cinnamon and a hint of orange provide the special taste. And on top of that, we have a quick frosting made from vegan cream cheese and powdered sugar.
The carrot cake is super easy and quick to prepare. The grating of the carrots and the 40 minutes baking time that the cake needs in the oven are probably the most strenuous parts of the preparation.
Vegan Carrot Cake
Ingredients
Cake
- 300 g carrots
- 125 ml canola oil, plus a little more for greasing the pan
- 120 g applesauce
- 150 g spelled flour
- 2 tsp baking powder
- 50 g almonds, ground
- 50 g hazelnuts, ground
- 80 g sugar
- 1 orange, zest
- 3 tbsp orange juice
- 1 teaspoon cinnamon, ground
- 1 pinch salt
Frosting
- 150 g vegan cream cheese
- 45 g powdered sugar
- 1-2 tbsp orange juice
- 2 tbsp pistachios, chopped
Preparation
- Preheat the oven to 180 degrees. Clean or peel the carrots well and grate them finely. Mix the dry ingredients in a large bowl. Add the moist ingredients and stir briefly to form a smooth dough.
- Grease a springform pan (we use one with a diameter of 21 cm) with a little oil. Put the relatively thick dough in the springform pan, distribute it evenly and bake for about 40-45 minutes. Take out of the oven and let cool in the tin.
- For the frosting, mix the cream cheese, powdered sugar and orange juice to a smooth mixture. Brush the cooled down cake with the frosting. Sprinkle with chopped pistachios and let it all set in the refrigerator.
Song of the recipe:
Today’s song of the recipe is a damn catchy tune from the New Zealand singer-songwriter Aldous Harding.
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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