Vegan Carrot Cake
This Vegan Carrot Cake without sugar is incredibly moist and delicious even without animal products. With the creamy frosting, the cake becomes an absolute favourite recipe.
Ingredients for Vegan Carrot Cake:
FOR THE CAKE:
400 g carrots
1 lemon
180 g xylitol
200 g sunflower oil
1 tsp cinnamon
1 sachet baking powder
400 g flour
some vegetable margarine
FOR FROSTING:
200 g vegan crème fraîche
80 g xylitol
12 marzipan carrots (vegan)
Method:
Finely grate the carrots. Grate the lemon zest and squeeze out the juice. Mix with the grated carrots. Add the oil and xylitol. Mix the cinnamon with the baking powder and flour and add to the mixture. Mix everything together well.
Preheat the oven to 350 degrees. Grease the springform pan (Ø 26 cm) with vegetable margarine and pour in the batter. Smooth the dough and bake in the preheated oven for approx. 40 minutes.
Place the cooled cake on a cake plate. Mix the vegan crème fraîche with xylitol. Spread the cream over the cake with a spoon and smooth it out so that a few drops run down the edge. Decorate with vegan marzipan carrots.
Tip:
Vegan marzipan carrots:
Attention! Not all marzipan carrots are actually vegan. Take a close look at the ingredients of the marzipan carrots before you buy them.
Note:
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