Carrot Cake

Preparation: 10 mins
Baking: 40 mins
Serves one cake


    • 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


    • 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.

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