Vegan Carrot Cakes Recipe
Sunday, June 14, 2020
Edit
Ingredients: (for a mold with a diameter of 20-22 cm)
250 gr of carrots (weighed when cleaned)
180 gr of 00 flour (or half 00 and a half
wholemeal)
120 g of brown sugar and 2 tablespoons of
rice/honey syrup (otherwise 150 g of brown sugar)
50 ml of seed oil
40 gr of hazelnuts (or chopped hazelnuts or
hazelnut flour)
150 ml of milk (vegetable or cow's milk)
a sachet of baking powder
a pinch of cinnamon (optional)
Procedure:
First, grate the carrots by hand or with an
electric grater.
Add the milk and oil to the carrot container,
then blend everything with a blender until a smooth and homogeneous mixture is
obtained.
Add the flour, sugar, baking powder, and, if
you like, a pinch of cinnamon.
If you have whole hazelnuts, blend them for a
few seconds in a mixer, then add three-quarters of them to the dough.
Mix everything with a whisk, then pour the
dough into a previously greased and floured cake pan.
Decorate the surface with the remaining
hazelnuts and a spoonful of brown sugar.
Bake at 170 degrees for about 30 minutes.
I recommend, as always, the toothpick test.
Sweet breakfast!