Vegan Carrot Cake – your easy and quick dessert!
Spring has always been carrot cake time for me. I don’t really know why, because we actually eat this dessert all year round. However, I actually only eat carrot cake once a year, and that’s always in spring 🙂 This is a vegan carrot cake for everyone, big or small, vegan or all-eater.
Vegan and easy Recipe
I have to admit that sometimes, I kind of have difficulties preparing “vegetable” cakes. My memory of a muddy and tough zucchini cake is not yet processed. Nevertheless, I wanted to try it again and tried to create a simple and vegan carrot cake recipe for you. And the second time it worked really well! What came out of it is a fluffy, refreshing cake.
An important factor for the recipe is the addition of ingredients such as lemon juice (freshly squeezed), cinnamon and coconut blossom sugar (raw cane sugar can also be used as an alternative). The coconut blossom sugar has this great caramel taste and therefore goes perfectly with the cake.
Baking made easy
A vegan carrot cake doesn’t always have to be complex and that’s exactly what I want to show you with this recipe. The easiest way is to puree the carrots with the applesauce, lemon juice and water. For this step, I started by cutting them into rough pieces and then pureed them in a blender. Alternatively, you can do this with a hand blender and for this I would cut the carrots into smaller pieces. Of course, you can also grate the carrots, but I think it’s great to have the opportunity to hide the carrots in the dough 🙂 The next steps are very simple: Gradually add the remaining ingredients to the dough and stir them well with a whisk. Afterward, fill the dough in a greased ring-shaped baking pan (cake ring) with 16-20 cm diameter.
A healthier cake
For creating a healthier dessert I replaced about half of the oil with applesauce and I also added less sugar. Nevertheless, you ultimately don’t notice anything at all and you can sprinkle the cake with icing sugar at the end (ideally sieve it on the cake through a sieve) so that it looks more beautiful. Another good thing to do i to spread some apricot jam on the cake (in this case it is convenient to be more careful with the sugar in the dough). I also used half of the whole grain flour to make the dessert more wholesome and high in fiber. The lemon juice contained in the cake gives it a certain freshness and a special taste.
Try this delicious cake and write to me how you liked the recipe 🙂
How about a cake of a different kind? Try this gingerbread bund cake, which is not only delicious at Christmas time 😉
- 60 g carrots
- 60 g apple sauce unsweetened
- 100 ml lemon juice optional: freshly squeezed
- 100 ml water
- 4 tbsp agave syrup
- 80 g coconut blossom sugar
- 50 ml oil coconut, rapeseed, sunflower oil (cold-pressed)
- 1 tsp cinnamon ground
- 2 tsp baking powder
- 0,5 tsp baking soda
- 100 g wheat flour wholegrain
- 100 g wheat flour all-purpose
- 2 tbsp corn starch
- Start by pureeing carrots (unpeeled but washed) with the applesauce, lemon juice and water. For this, cut them into rough pieces and then puree them in a blender. Alternatively, you can do this with a hand blender, but I would cut the carrots into smaller pieces.
- Put the mashed carrots in a bowl and gradually add the remaining ingredients to the dough. Mix them well with a whisk.
- Now pour the dough into a greased ring-shaped baking pan (cake ring) with a diameter of 16-20 cm.
- Bake the cake in the preheated oven at 180 ° C for 25 minutes.
- Sprinkle the cake with some icing sugar by sifting the sugar through a sieve right over the cake.