Veggie carrot cake
Preparation : 20 min
Cooking : 50 min
Total time : 1 h 10 Rest : 0 min
8 people
250 g of carrots
100 g of light brown sugar
60 g of coconut oil
150 ml of almond milk
100 g of apple sauce
1 tsp of vanilla extract
230 g of plain flour
75 g of dried raisins
75 g of nuts
1 pinch of salt
1 pinch of cinnamon
1 sachet of baking powder (11 g)
45 ml of yellow lemon juice
1 zest of yellow lemon
3 tbsp of icing sugar
100 g of nuts
3 tbsp of water
Associated products
RECIPE STEPS
1
Soak the icing nuts in a bowl of water.
Preheat the oven to 180 °C.
- 100 g of nuts
2
Grate the carrots in the transparent bowl with the 4 mm grating disc.
- 250 g of carrots
Robot
3
In the metal bowl, place the flour, baking powder, light brown sugar, coconut oil, cinnamon and grated carrots.
Run the program.
- 250 g of carrots
- 100 g of light brown sugar
- 60 g of coconut oil
- 230 g of plain flour
- 1 pinch of cinnamon
- 1 sachet of baking powder (11 g)
- 150 ml of almond milk
- 100 g of apple sauce
- 1 tsp of vanilla extract
Pastry/Cake
01:30 / 12 /
4
Add the grapes and nuts to the bowl and mix.
Pour the mixture into a previously greased cake pan.
- 75 g of dried raisins
- 75 g of nuts
5
Cook for about 50 minutes.
6
Drain the nuts.
In the transparent bowl equipped with the metal knife, pour all the icing ingredients.
Run the program for 10 seconds.
- 45 ml of yellow lemon juice
- 3 tbsp of icing sugar
- 100 g of nuts
- 3 tbsp of water
7
Place the icing in the refrigerator for 10 minutes before spreading it on the cooled cake. Decorate with a few walnut kernels and lemon zest.
