Vegan Carrot Cakes Recipe

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)


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!

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