Vegan Carrot Cake Recipe

·         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

·         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.

·         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.

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