Even if the bunny runs a little differently this Easter, a delicious cake on the holidays should not be missing! Our recipe for a delicious carrot cake tastes good for small, large, vegetarian and vegan bunnies. ;)
Ingredients: (for a loaf pan)
- 6 tablespoons ground flaxseed
- 180 ml rapeseed oil
- 150 g coconut blossom sugar
- 40g wholemeal flour
- 40g oatmeal
- 40 g almond flour
- 1 tsp baking powder
- 1 tsp cinnamon powder
- 1 pinch of salt
- 300 g carrots (grated)
- 100 g walnut kernels (roughly chopped)
- 50 g hazelnut kernels (roughly chopped)
Icing
- 150g vegan cream cheese (e.g. from SimplyV) and 50g vegan yoghurt (we recommend a coconut variant)
- 1 tbsp agave syrup (a little more depending on taste)
- 1 handful of walnut kernels
- 2 dashes of squeezed lemon
Preparation:
dough
- Preheat the oven to 180°C
- Line the loaf tin with baking paper
- Mix flaxseed with three times the amount of water (18 tablespoons) in a bowl
- Add oil and sugar and mix everything
- Mix the flour mixture, almond flour, rolled oats, baking powder, cinnamon and salt in a second bowl
- Add all to the liquid flaxseed mixture
- fold in the carrots and nuts
- Pour the batter into the mold and bake for 60-70 minutes
- Let the cake cool down in the mold for a few minutes, then turn it out and let it cool down
Icing
- Mix yoghurt, cream cheese with lemon juice and agave syrup
- Spread on the cooled cake
- Decorate with walnut kernels
Enjoy it :)
