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Vegan carrot cake

Veganer Karottenkuchen

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

  1. Preheat the oven to 180°C
  2. Line the loaf tin with baking paper
  3. Mix flaxseed with three times the amount of water (18 tablespoons) in a bowl
  4. Add oil and sugar and mix everything
  5. Mix the flour mixture, almond flour, rolled oats, baking powder, cinnamon and salt in a second bowl
  6. Add all to the liquid flaxseed mixture
  7. fold in the carrots and nuts
  8. Pour the batter into the mold and bake for 60-70 minutes
  9. Let the cake cool down in the mold for a few minutes, then turn it out and let it cool down

Icing

  1. Mix yoghurt, cream cheese with lemon juice and agave syrup
  2. Spread on the cooled cake
  3. Decorate with walnut kernels

Enjoy it :)

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