Ingredients
Hint:
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
kochen@bettybossi.ch
Cake mixture
Icing
Utensils
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
Icing
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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