Carrots in a Cake?
Easter is just around the corner! are you partying For as long as I can remember, we’ve been celebrating Easter with the family and there’s always an incredibly delicious Easter brunch to go with it! I’ve loved it since I was little! The best thing about it: carrot cake, carrot cake, or whatever you want to call it. Especially with those little sugar carrots on top. do you know which ones i mean?
As a kid, I always thought it was weird that you put carrots in a cake. Carrots are vegetables, and vegetables are clearly NOT sweet. Despite this, the cake always tasted so good to me. And at least since I’ve been vegan, I know that there are also vegetables that have dessert properties!
That’s why I set out to develop a vegan carrot cake recipe for you. And of course only with delicious cream cheese frosting! That must not be missing. If you want, you can even bake two cakes and double the frosting recipe. So you can conjure up a real cake with cream in the middle and all around the outside. But the simple version is also a star on the brunch table! To the carrots, get set, go:
Super easy and vegan carrot cake – perfect for Easter brunch. Or any other brunch! It is best to save directly. 🌱
- 200 grams of flour
- 200 grams of brown sugar
- 100 g chopped almonds
- 1 teaspoon Baking powder
- 1 tsp baking soda
- 2 tbsp orange zest
- 1 teaspoon orange blossom water
- 3 drops of bitter almond extract
- 5 tbsp applesauce
- 90 g coconut oil melted
- 175 grams of carrots
- 125 g vegan butter
- 125 g vegan cream cheese plain
- 250 g powdered sugar
Preheat the oven to 180℃/350℉ and line a cake tin ∅ 20 cm/8 inch with baking paper and grease the edge with neutral oil.
In a large bowl, combine flour, sugar, baking soda, baking powder, and orange zest. Stirr.
Add the orange blossom water, bitter almond extract, applesauce, and coconut oil and mix together with a large spoon. Attention: do not stirr too much, otherwise the cake will not be fluffy.
Peel the carrots and finely grate them with a grater.
Fold in the carrots.
Then fold in the almonds and pour into the cake pan. Bake for about 50-55 minutes.
In the meantime, cream the butter. Gradually add the powdered sugar and continue beating. Then add the cream cheese and stir again until a homogeneous mass has formed. Store in the fridge for firmness until ready to use.
Let the cake cool and then put it in the freezer for 15 minutes. This prevents crumbs from coming off the surface too quickly when we later add the frosting.
Put the frosting on the cake and decorate as desired. I completely covered the cake and then put the remaining frosting in a piping bag and decorated the whole thing with a few slivers of almonds. Have fun!
Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.
I wish you a lot of fun with this vegan carrot cake recipe and a wonderful Easter brunch and generally wonderful Easter. Of course, I always look forward to your comments at the end of the post.
Dearest thanks for stopping by and see you next time.