Simple, moist, oil-free carrot cake? Made with just a few ingredients, super moist thanks to applesauce and fluffiness that can't be beat. The cream cheese topping adds the finishing touch to the cake. A real treat for all fans of vegan, oil-free baking.
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 10Piece
Calories 238kcal
Ingredients
FOR THE CAKE:
220gSpelt flourI mix whole spelt flour with type630 in equal parts, alternatively use wheat flour
FOR THE CAKE Preheat oven to 200 degrees and line a king cake pan with baking paper.
Place the flaxseed eggs in a small bowl and set aside. For the frosting, soak the cashews in advance. Click here to go directly to a detailed tutorial.
For the dough, combine spelt flour, baking powder, cinnamon, baking soda, ginger, nutmeg, bourbon vanilla, and raw cane sugar in a bowl and whisk to combine. This is how small lumps dissolve.
220 g Spelt flour, 2 tbspn Baking powder, 2 tbspn Cinnamon, 1 tbspn Baking soda, ½ tbspn Ginger, 1 Pinch of nutmeg, 1 tbspn Bourbon vanilla, 115 g Cane sugar
Add flaxseed eggs, apple cider vinegar, apple pulp, maple syrup, vegetable milk and mix until smooth.
2 Piece Flaxseed eggs, 15 ml Apple cider vinegar, 85 g Applesauce, 30 ml maple syrup, 125 ml Plant milk
NOTE: Do not stir too long, otherwise the driving force of the natron will disappear.
Finally, fold in the grated carrots and pour the batter into the baking dish.
150 g finely grated organic carrots
Place in oven, bake for 35 minutes.
In the meantime, make THE FROSTING. To do this, put the soaked cashews, plant milk, lemon juice, maple syrup, bourbon vanilla in a blender and blend to a fine cream. Season to taste and add the xanthan gum at the very end.
30 ml maple syrup, 100 g Cashews, 40 ml Plant milk, 1 tbspn Lemon juice, 2 tbspn maple syrup, ¼ tbspn Bourbon vanilla, ¼ tbspn Xanthan Gum
At the end of the baking time, test the cake with a wooden stick to see if it is done. When the wooden stick comes out clean, then the cake is ready. Turn off oven and let cake cool completely (preferably at least an hour).
Spread cashew frosting over carrot cake, garnish with walnuts and cut into pieces. enjoy!
⅓ Cup Walnuts as topping, More walnuts
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. However, fresh is best.