Carrot cake – moist and vegan
your Berti is back! Last week I shared the recipe for my winter pizza with you. And? Have you already tried it? I really liked the pizza. And since I like desserts as well, I have a great cake recipe for you. You know how much I care about seasonal vegetables and fruits. That’s why today I have a recipe for a moist and vegan carrot cake. The carrots are also on my seasonal calendar for January. Here is the recipe:
For the carrot cake you need the following ingredients:
• 100 g freshly ground wholemeal spelt flour
• 200 g of ground nuts (almonds or hazelnuts)
• 3 teaspoons baking powder
• 70 g brown sugar
• 3 carrots (medium size)
• 1 apple (small)
• 100 ml plant drink (unsweetened)
• 30 ml rapeseed oil
• cinnamon powder
And this is how you make the cake:
First you put all the “dry” ingredients – the flour, the nuts, the baking powder and the sugar – in a bowl. Then you wash and grate the carrots and the apple in another bowl. Then take a plant drink of your choice. Since we already have sugar in the carrot cake, you could make sure that the plant drink is unsweetened. Finally, the oil is added. Now you can preheat the oven to 180 ° C.
The last step is to mix the “dry” with the “moist” ingredients. Now you grease a not too big baking dish and give the dough into it. The cake should bake for about 35 minutes.
After baking, let the moist carrot cake cool down and enjoy! I wish you good luck with the recipe!
See you soon,
P.S. The anniversary offers for our Salzburg grain mills are still running. Perhaps now is the right moment to fulfill your wish to have of a mill with natural stone and a wooden grinding chamber for fine flour?