Carrot Cake (vegan, easy recipe)
A simple & delicious recipe for a super moist carrot cake. This cake also works great in the vegan version and is not only perfect on Easter! Whether as a cake or as muffins, this recipe is easy & quick to make and very versatile.
Breakfast, Dessert, Snack, Snacks
For the dough:
room temperature (or coconut oil)
sugar or maple syrup
of ground vanilla
apple cider vinegar
of baking powder
of baking soda
For the cream:
(vegan) cream cheese
f. ex. 'Tofutti'
of icing sugar
splash of lemon juice
dash of ground vanilla
For the decoration:
Grease a 20 cm round baking form with butter or oil.
Preheat the oven to 180°C top and bottom heat.
For the dough, peel the carrots and finely grate them.
Beat the soft butter with sugar, salt and vanilla until creamy in a mixing bowl.
Then stir in the (flax) eggs.
Add the grated carrots and stir briefly.
Then sieve in flour, cinnamon and baking powder.
Also add the almonds, vinegar and baking soda and stir everything briefly until well combined.
Pour the dough into the greased baking form, smooth it out a little and bake on a medium rack for 35 - 40 minutes. (Please don‘t forget to test with a chopstick!)
Afterwards, remove the cake from the oven and let it cool on a cooling rack for 10 min. Then remove the cake from the baking form and let it cool down.
Once the cake has cooled completely, whisk all the ingredients for the cream cheese cream with a hand mixer and smooth the cream with a spatula or spoon on the cake.
Finally, decorate with the marzipan carrots and the pistachios as desired.
Store the cake in the fridge until serving. (The carrot cake stays nice and moist for about 3 to 4 days.)
For 2 flax eggs you need 2 tbsp ground flax seeds + 6 tbsp water, soaked.
You could also top the cake with
whipped coconut cream
instead of cream cheese.
Nutrition is calculated automatically and should be used as estimate.
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Carrot Cake (vegan, easy recipe) https://biancazapatka.com/en/moist-and-simple-carrot-cake-vegan/