Vegan Carrot Cake Recipe Easy


243 K Cal
Calories per serving
Easy difficulty
Doses for 8 people
Preparation 20 minutes
Low cost
Note 20 minutes for preparation; 45 minutes for cooking


·         Ingredients

150 g of whole wheat flour
60 g of hazelnuts
100 g of sultanas
8 g of baking powder
Juice and zest of untreated lemon
50 ml in olio in spring in Mais
50 g of brown sugar
200 ml of carrot juice or apple juice
200 g in the carrots
100 g of yellow cornflour
1 pinch of salt
Materials needed
24 cm round baking tray or square baking tray
Scales weigh food
Electric Grater
Sbucciaverdure
Sieve


·         Preparation

Wash the carrots, dry them and peel them with the potato peeler. Grate the carrots to obtain a julienne.
Did you know that ??
Who does not have an electric grater, can blend the carrots until you get a creamy sauce . As an alternative to carrots, you can use zucchini or squash!
Soften the sultanas in warm water.
Coarsely chop the walnuts with the knife.
In a bowl, combine the whole wheat flour, cornflour, julienne carrots , brown sugar, salt, and chopped walnuts. Drain the raisins from soaking, then add them to the rest of the ingredients. Season with lemon juice and zest.
At this point, mix the mixture obtained with the carrot juice (or apple juice ) and the oil. Add the yeast.
Preheat the oven to 160 ° C.
Line a hinged pan with a diameter of 24 cm.
Pour the carrot cream into the pan and cook at 160 ° C for 45 minutes.
Warning!
Vegan carrot cake tends to stay quite 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.
After cooking the oven is turned off and cool the cake inside.

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