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Betty Bossi Koch-Center
One springform pan (24 cm in diameter), base lined with baking paper, sides greased
How it's done
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.
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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