Your easy and vegan recipe
- 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.
Of course, you can grate the carrots in the first step instead of pureeing them, but I think it's great to have the possibility to hide the carrots in the batter :)
The smaller the diameter of the baking pan, the higher the cake gets. I used a cake ring with a diameter of 16 cm and recommend using cake rings between 16 cm and 20 cm in diameter.