Moist vegan carrot cake

Moist vegan carrot cake

Total: 1 hr 5 min. | Active: 1 hr 5 min.
vegan, lactose-free
Nutritional value / piece: 411 kcal
, Fat: 20 g
, Carbohydrate: 49 g
, Protein: 7 g
This traditional carrot cake comes from Canton Aargau and is popular throughout Switzerland. This version is made without any eggs or butter. The Swiss carrots make this cake deliciously moist, while the yoghurt frosting gives the cake a wonderful sweetness.


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cake mixture

300 g light spelt flour
180 g ground almonds
150 g sugar
1 parcel baking powder (approx. 10 g)
1 tsp cinnamon
¼ tsp nutmeg
1 pinch salt
200 g carrots, finely grated
1 ½ dl sunflower oil
1 ½ dl oat drink
2 tsp apple vinegar


200 g icing sugar
40 g coconut milk yoghurt
1 carrot, peeled
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

In a bowl, mix the flour with all the other ingredients up to and including the salt. Mix in the carrots. Whisk together the oil and oat milk, gradually mix in, quickly stir in the vinegar. Transfer the mixture to the prepared tin.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame. Tip the cake out onto a cooling rack, leave to cool.


In a small bowl, mix the icing sugar and yoghurt to make a thick frosting, pour onto the middle of the cake and spread over the surface. Peel a few strips from the carrot using a peeler, cut the remainder of the carrot into triangles. Decorate the cake with the carrot strips and triangles, leave to dry.

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