Vegan Carrot Cake Recipe
Sunday, June 14, 2020
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Ingredients for the vegan
carrot cake
250 gr of spelled flour
250 gr of flour 0
1 sachet of baking powder
1 teaspoon of lemon juice and baking soda
125 g of lemon or white soy yogurt
200 g of brown cane sugar
500 g of grated carrots finely
350 ml of vanilla soy milk
150 ml of sunflower oil
cinnamon powder to taste
fresh ginger to taste
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For frosting:
8 tablespoons of soy butter
1/2 squeezed lemon
400 gr icing sugar *
* alternatively you can grind brown sugar very
finely using a spice grinder.
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The vegan carrot cake
recipe
1. Bring a large container and pour the flour, sugar, baking powder, baking
soda into which you will pour a teaspoon of lemon juice, spices. Mix carefully
and prepare the source in the center.
2. Pour the oil and yogurt inside the source. Mix them with a spoon and
then pour the milk. Stir again carefully until a smooth and homogeneous mixture
is created. At this point add the carrots and incorporate them.
3. Grease a 26 cm diameter hinged mold and pour the mixture into it. Bake
at 180 degrees for about 45 minutes, but test the toothpick to make sure that
the cooking is completed and the center of the cake is not too moist.
4. remove the cake from the oven wait until it is cold. Meanwhile, also
prepare the frosting, (which I also inserted inside the cake), whipping soy
butter, icing sugar, and lemon juice with an electric whisk.
5. Eliminates the bulging part of the cake surface thus obtaining a
perfectly flat surface. Cut the cake in half obtaining two discs and use the
upper disc as the base of the vegan carrot cake, as it is imperfect because it
is cut out. In this way, you will go to glaze what was the bottom of the cake.
6. Spread part of the frosting inside the cake, close it with the second
disk and distribute the remainder of the frosting on its surface using a
silicone spatula.
7. Leave the vegan carrot cake to rest in the fridge for at least an hour
before serving.