Moist Carrot Cake
A moist carrot cake with natural sweetness and valuable nutrients. A simple vegan recipe, perfect as a healthy snack or with coffee. Light, flavorful, and ideal for a balanced diet.
Equipment
- 1 cake pan round : approx. 17-20 cm diameter
- or square cake pan: approx. 20 x 20 cm
Ingredients
Dry ingredients
- 250 g spelt flour (1050) gluten-free is also fine
- 60 g ground nuts e.g., almonds or hazelnuts
- 16 g baking powder
- 1 tsp cinnamon
- 1 pinch of salt
Wet ingredients
- 160 ml freshly squeezed orange juice from 2 oranges
- 250 g carrots cut into medium-sized pieces
- 180 g soft dates
- Zest of one organic orange
- 40 g coconut oil
Frosting
- 250 g plant-based yogurt e.g., soy yogurt
- 150 g vegan cream cheese or cashew butter
- Juice of half a lemon
- 1 pinch vanilla
- 35 g cornstarch
- 1-2 tbsp sweetener of choice e.g., 2 tbsp erythritol
Instructions
- Preheat the oven to 180°C (160°C convection).
- In a large bowl, mix all the dry ingredients together thoroughly.
- Juice 2 oranges (about 160 ml) and blend the orange juice, pitted dates, and washed, chopped carrots in a blender until smooth and creamy.
- Add the wet ingredients to the dry ingredients and mix everything together until you have a smooth, thick batter.
- Pour the batter into a greased or parchment-lined pan and spread it evenly.
- Bake the cake for about 30 to 35 minutes, until it is golden brown.
- Then let it cool completely.
- You can dust the cake with powdered sugar or prepare the frosting while the cake is baking.
For the frosting
- Place plant-based yogurt and heavy cream in a saucepan. Stir in the lemon juice and vanilla, then bring to a boil.
- Dissolve the cornstarch and sweetener in 3 tablespoons of water, stirring well to remove any lumps. Then stir into the boiling cream. Bring to a boil once and remove from heat. The cream will thicken as it cools, so I recommend spreading it on the cake while it’s still slightly runny.
- To do this, cut the cake in half horizontally with a large kitchen knife. Spread half of the frosting evenly over the bottom layer. Place the second half of the cake on top and spread the remaining frosting over it. Optionally, decorate with walnuts and shredded carrots. Chill the cake for 30 minutes to allow the cream to set.
Notes
Great for meal prep
Without the frosting, it keeps well in the fridge for a long time and is very quick to make.