Carrot cake with cream cheese frosting
A scrumptious vegan version of the classic carrot cake, with a touch of tonka bean and a delicious frosting.
Ingredients
Cake:
- 200 gr carrots
- 100 gr almonds whole or ground
- 100 gr of raw cane sugar or coconut blossom sugar
- 100 gr vegan butter or margarine
- 80 gr marzipan
- 150 ml of plant based milk
- 300 gr flour for example spelt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground tonka bean optional
- 1 tsp cinnamon
- pinch of salt
- 1 tbsp of apple cider vinegar
frosting:
- 100 g vegan cream cheese
- 50 gr margarine vegan butter
- 1/4 tsp ground tonka bean
- 50 g powdered sugar
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 180 C degrees
- Peel the carrots and grate finely - put aside
- Ground the almonds in a food processor / blender or use ground ones
- In a bowl, mix marzipan, vegan butter, milk and the sugar and stir well
- Mix the flour, baking powder, baking soda, tonka bean, cinnamon and salt and stir in the wet ingredients
- Add apple cider vinegar and mix until smooth
- Add the carrots and almonds and fold in
- Put the batter a round shape baking tin (26 cm ø) and bake for about 40 minutes
Frosting:
- Put the cream cheese with the margarine in a bowl and stir until smooth
- Add powdered sugar, cinnamon and Tonka bean and mix well
- Let rest in the fridge until the cake is cooled down a bit
- Put on the cake and add the decoration
Nutrition
Serving: 1g