Fluffy, nutty and never dry!
This carrot cake is super easy, there is no way you can fail it! Even after three or four days it stays nice and moist. And last but not least: it’s animal friendly: it’s 100% plant-based. You can make it even better with a frosting of your choice.
- 2 big handful of nuts (walnuts, hazelnuts, anything you like)
- 200 g carrots
- half a lemon
- 80 ml neutral oil
- 200 g whole grain flour (wheat or spelt)
- half a pack of baking powder (8g)
- 1 pack of vanilla sugar (8g)
- 1 teaspoon cinnamon
- 1 teaspoon ginger powder
Roughly chop the nuts into small bits and roast them in a pan until they are golden brown. Let them cool in a bowl.
Finely grate the carrots and mix them with the juice and zest of the lemon. Add the oil and the sugars and mix well.
Add the rest of the ingredients (don’t forget the nuts!).
If the batter is too dry, you can add a bit of water. It has to be thick and sticky but shouldn’t have any dry spots.
Put the batter in a floured cake-tin and bake the cake for 45-60 minutes at 180°C.
To make your cake even better, you can add some frosting. Fro a cream cheese frosting you will need:
- 150 g cream cheese
- a bit of juice and zest of a lemon or lime
- 50 g of powdered sugar
Just mix everything well!
If you want to keep the cake for several days, I suggest you keep the frosting in a separate bowl in the fridge. You can put the frosting only on the part you’ll eat immediately: it will keep longer.