Healthy carrot Easter cake – for a healthy Easter
Happy Easter everyone! 🙂
It’s that time again. It’s Easter and for the first time in two years it’s possible to spend Easter with your loved ones. I think directly of a brunch with friends or a cozy afternoon with coffee and cake with the family.
If you’re still missing an idea of what to bring to an invitation, or what to serve your guests at home, I have something for you: my healthy carrot cake. Vegan and with natural ingredients, which is also guaranteed to taste great!
Here to the recipe:
- Serves: 16
- Calories: 154,6
- Fat: 7,1
- Carbohydrates: 17,3
- Sugar: 8,5
- Fiber: 2,8
- Protein: 4,4
- Dry ingredients:
- 200 rolled oats
- 80 g walnuts
- 100 g coconut sugar
- 30 g linseed flour (linseed meal also works, opt. germinated)
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 pinch salt
- Moist ingredients:
- 200 g applesauce
- 180 g carrot
- 120 g buttermilk (120 g soy milk or pea milk, 3 tsp apple cider vinegar)
- 80 g cashews, soaked
- 100 g vegetable curd cheese (yogurt also works)
- 2 tsp lemon
- 2 tsp xylitol
- Preheat the oven to 180 degrees
- For the buttermilk:
- Mix the soy milk or pea milk with the apple cider vinegar, and let stand for 10 min.
- In the meantime, grind the oatmeal into flour in a blender and place in a bowl.
- Pulse the walnuts 1 time briefly in the blender, so that small pieces are formed and add to the oatmeal. Mix in the rest of the dry ingredients.
- Wash the carrot, cut into coarse pieces and pulse 1 time in the blender as well, creating small pieces.
- Mix the carrots with the liquid ingredients, add dry ingredients and mix to a dough.
- Grease or line a baking pan with parchment paper, pour batter in and bake for 30 minutes until golden brown. I use a square* (20 cm by 20) pan, round works too.
- Let cool and remove from pan
- Blend all the ingredients for the frosting in a stand mixer until creamy.
- Spread on the cooled cake and ideally store in the fridge until the frosting sets (about 2 hours). Or cut into 16 pieces right away and enjoy, even if the frosting is still soft. Store leftovers in the refrigerator.
With the healthy Easter carrot cake you inspire your friends and family for sure! The cake actually goes super fast, so there is more time for great conversations or time with loved ones. After all this time, we’ve finally earned it!
At a vegan Easter brunch I would complement the cake with other great healthy dishes. Such as cinnamon buns, hummus, feto spread, a pea parsley spread, rolls, raw vegetables and sprouts. For recipes and further inspiration, check out my article on the perfect Easter brunch.
You can add a vegan Russian pluck cake to the family coffee table. You can find the recipe on my Instragam Channel.
Have a great Easter and enjoy the healthy carrot Easter cake!
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