carrot cake

Vegan Carrot Cake for everyone

Cake and vegetables were two words that had to be separated when I was a child. Once I heard that there was some kind of vegetable in my cake I stopped eating immediately. It did not matter if the cake was delicious a few seconds ago, now it was disgusting.
Now that I am a 21-year-old I celebrate vegetables in my food, especially in my cakes. You can combine eating healthy (the carrots) with eating cake and not feel guilty about it, isn’t that just amazing?
Moreover, carrots or any vegetables make the cake way fluffier and moister.

Instead of putting loads of sugar inside the cake so you can’t taste any of the carrots anymore, I decided to coat it with a sugar glaze. Best idea ever!
Besides, the carrots contain sugar themselves, so you can add just a little bit and will be fine.
If you want you can leave out the sugar glaze as well as the marzipan carrots, of course. But it does taste loads better with them on it.

 

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Print Recipe
Vegan Carrot Cake
Perfect cake for Easter or any other time of the year.
carrot cake
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
pieces
Ingredients
carrot cake
Instructions
  1. Combine sugar, salt, vanilla sugar, 1/2 lemon and cinnamon in a bowl.
  2. Add oil and carrots.
  3. Lastly, add flour, wholemeal flour and baking powder.
  4. Pour mixture into a baking tray of your choice and bake for 40 minutes at 180°C.
  5. For the sugar glaze: combine icing sugar and lemon juice. Add lemon juice and water, if needed, until it becomes a thick glaze.
  6. Spread the glaze across the cooled cake.