Veganer Karottenkuchen

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


  1. Preheat the oven to 200°C.
  2. Peel the carrots and grate them into fine sticks with a grater. In a stand mixer, grind the almonds and hazelnuts.
  3. 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.
  4. 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.
  5. Brush a cake or baking pan with vegan butter and dust with a little flour. Then spread the batter evenly in the pan.
  6. Bake in the oven for 40 minutes.
  7. 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.