Carrot cake - vegan, glutenfree, oilfree
Author: Annelina Waller
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
  • Dry ingredients:
  • 200 rolled oats
  • 80 g walnuts
  • 100 g coconut sugar
  • 30 g flaxseed flour (flaxseed meal also works, opt. germinated)
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 pinch of salt
  • Moist ingredients:
  • 200 g apple sauce
  • 180 g carrot
  • 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple vinegar)
  • Frosting:
  • 80 g Cashews, soaked
  • 100 g vegetable quark (yoghurt is also possible)
  • 2 tsp lemon
  • 2 tsp xylitol
  1. Preheat the oven to 180 degrees
  2. For the buttermilk:
  3. Mix milk with apple vinegar and set apart for 10 minutes.
  4. In the meantime, grind the oats to flour in a mixer and put them in a bowl.
  5. Pulse walnuts 1 time briefly in your blender to get small pieces and add them to your oat flour. Combine with remaining dry ingredients.
  6. Wash carrot, cut it into coarse pieces and also pulse 1 time in your blender into small pieces.
  7. Mix the carrots with liquid ingredients, add the dry ingredients and mix to a dough.
  8. Grease a baking tin or line it with baking paper, fill in the dough and bake for 30 minutes until golden brown. I use a square* (20 cm on 20) form, round works too.
  9. Let it cool down and take it out of the form.
  10. Blend all ingredients for the Frosting in a blender until creamy.
  11. Spread on the cooled down cake and ideally store in fridge until the Frosting becomes firm (approx. 2 hours). Or cut it into 16 pieces and enjoy immediately even if the Frosting is still soft. Keep the leftovers in the fridge.
Calories: 154,6 Fat: 7,1 Sugar: 8,5 Fiber: 2,8 Protein: 4,4
Recipe by Annelina Waller at