Carrot Cake
Preparation: 10 mins
Baking: 40 mins
Serves one cake
Ingredients
- 400 g carrots
- 100 g almonds
- 100 g hazelnuts
- 200 g flour
- 8 g baking powder
- 120 g sugar
- 1 pinch bourbon vanilla
- 1 tsp. cinnamon
- 1 lemon
- 200 ml rapeseed oil
- 20 ml sparkling water
- 1 tsp. vegan butter
- 40 g icing sugar
Instructions
- Preheat the oven to 200°C.
- Peel the carrots and grate them into fine sticks with a grater. In a stand mixer, grind the almonds and hazelnuts.
- In a mixing bowl, thoroughly mix the flour with baking powder, sugar, bourbon vanilla and cinnamon. Then add the almonds and hazelnuts and stir until evenly mixed.
- Afterwards, fold the carrots and zest of a lemon into the flour. Finally, add the rapeseed oil and sparkling water to the bowl and mix everything together with a wooden spoon until a smooth dough is formed.
- Brush a cake or baking pan with vegan butter and dust with a little flour. Then spread the batter evenly in the pan.
- Bake in the oven for 40 minutes.
- After the carrot cake has baked and cooled a bit, mix the juice of half a lemon with icing sugar to make a glaze. Brush the cake generously with it.
About this recipe
With this recipe you can make a super delicious vegan carrot cake with almonds and hazelnuts in no time at all. The fresh lemon glaze makes everything wonderfully juicy.