Vegan Carrot Cake moist Recipe


Yield                : 8 people served
Preparation      : 20 minutes
Cooking           : 45 minutes


·         Ingredients

150 grams whole wheat flour
60 grams hazelnuts
100 grams raisins sultanas
8 grams of baking powder
1 organic lemon juice and zest
50 ml of olio in spring in Mais
50 grams of brown sugar
200 ml carrot juice or apple juice
200 grams of carotene
100 grams yellow cornflour
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·         Preparation

1.        Wash the carrots, dry them and peel them with the potato peeler.
2.        Grate the carrots to obtain a julienne.
3.        Soften the sultanas in warm water.
4.        Coarsely chop the walnuts with the knife.
5.        In a bowl, combine the whole wheat flour, cornflour, julienne carrots, brown sugar, salt, and chopped walnuts.
6.        Drain the raisins from soaking, then add them to the rest of the ingredients.
7.        Season with lemon juice and zest.
8.        At this point, mix the mixture obtained with the carrot juice (or apple juice) and oil.
9.        Add the yeast.
10.    Preheat the oven to 160 ° C.
11.    Line a hinged pan with a diameter of 24 cm.
12.    Pour the carrot cream into the pan and cook at 160 ° C for 45 minutes.
13.    Warning! The vegan carrot cake tends to stay rather moist inside. For this reason, we recommend the toothpick test before removing it from the oven: the stick that is inserted in the center of the cake must remain slightly moist, but not excessively sticky.
14.    chill the cake in the oven.

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