Vegan carrot and almond cake very light and delicious great for a morning snack or a snack throughout the day. The dose is for a 24/26 cake pan adjust the doses to fit your cake pan. I recommend that you look at other vegan cake recipes to get some more delicious ideas.
Yield: 1
Vegan Carrot Cake
A very soft cake that is incredibly simple to make will become your new favorite breakfast cake and you can customize it with chocolate chips, orange peel, or chopped walnuts to make it slightly different each time.
Prep Time
10 minutes
Cook Time
45 minutes
Additional Time
5 minutes
Total Time
1 hour
Ingredients
- 200 g Carrots
- 250 g Flour
- 100 Almonds
- 150 g Brown sugar
- 200 ml Almond milk (or other vegetable milk)
- 50 ml Sunflower oil
- 1 sachet Cream of tartar (With a pinch of baking soda)
- Icing sugar (veg)
Instructions
- Let's get started on the vegan carrot and almond cake by cleaning the carrots and grating them finely the ideal thing to do after grating them is to pass them through the blender to make them small.
- Almonds and brown sugar should be blended and floured together. Pour the sifted flour cream of tartar mixed with baking soda, and finely chopped almonds together with the sugar into a mixing bowl mix everything then add the oil and milk, then the carrots, and mix everything again.
- Grease the pan with oil and dust it with flour before pouring the mixture into it. Preheat the oven to 180°F and insert the cake when it is hot; bake for 40 minutes.
- With a toothpick check the cooking and if it is nice and dry remove the cake and let it sweeten. Sprinkle icing sugar on top of the vegan carrot and almond cake once it has cooled.
- If you want, you can return to the Home and look for new ideas for your dishes.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 813Total Fat 30gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 26gCholesterol 0mgSodium 204mgCarbohydrates 127gFiber 7gSugar 71gProtein 14g