Moist vegan carrot cake

Name: Moist vegan carrot cake
Prep time: 30 min
Total time: 65 min
Yield: 12
Ingredients: 300 g light spelt flour; 180 g ground almonds; 150 g sugar; 1 parcel baking powder; 200 g icing sugar; 1 ½ dl oat drink; 40 g coconut milk yoghurt; 200 g carrots; 1 carrots; 1 ½ dl sunflower oil; 2 tsp apple vinegar; 1 tsp cinnamon; ¼ tsp nutmeg; 1 pinch salt

Vegan desserts Baking sweet

Total: 1 hr 5 min. | Active: 30 min.

vegan, lactose-free

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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.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 12 pieces

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

Icing
200 g	icing sugar
40 g	coconut milk yoghurt
1	carrot, peeled

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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