Vegan Carrot Cake - Variant 1 with Baobab Powder
- Vegan - Lactose free
Preparation time: 60 minutes - Difficulty: easy
- baking dish with 26 cm diameter
- 250 ml Alpro Cuisine
- 350 g raw cane sugar
- 5 carrots finely grated
- 250 g spelt flour type 630
- 20 g baking powder
- 1 tsp. baking soda
- 2 tbsp. baobab powder
- 1 pinch. Sea salt
- 1 tsp. cinnamon
- 300 g ground almonds
- 300 g chopped walnuts
- 150 g powdered sugar
- 150 g vegetable margarine
- 150 g vegan spread (like cream cheese)
- grated zest of 1 organic lemon
Preheat oven to 180°C convection.
Mix Cuisine and sugar with hand mixer. Mix flour, baking powder, baking soda, baobab powder, salt and cinnamon, sift and gradually mix in.
Then fold the almonds, nuts and carrots into the batter and pour the whole mixture into a greased springform pan and spread the surface evenly.
Bake in the preheated oven at 180°C on the middle shelf for about 55-60 minutes, covering the cake with aluminum foil for the last 30 minutes. Allow to cool completely and then remove from the pan.
For the frosting, sift the powdered sugar, mix with the soft margarine and lemon zest until creamy, then gradually add the spread until everything is a smooth mixture.
Then spread this on the cake and decorate as desired.
Here Eastery with chopped pistachios, marzipan carrots and chocolate bunnies.
Cool the cake well, when the frosting is nice and firm, serve and enjoy.