Vegan Carrot Cake Recipe Easy
Sunday, June 14, 2020
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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.