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Vegan Carrotcake

Course Dessert
Servings 8 people

Equipment

  • Springform pan (25 cm in diameter)

Ingredients
  

Cake

  • 3 tbsp flaxseed
  • 7 tbsp water
  • 200 g brown sugar
  • 200 g vegan butter room temperature
  • 4 tsp baking powder
  • 4 tsp cinnamon
  • 1 tsp salt
  • 300 g flour
  • 350 g carrots
  • 4 tsp ginger fresh
  • 2 dl raisins (130 g)

Frosting

  • 2 tsp lemon juice freshly squeezed
  • Lemon zest of 1 whole lemon
  • 150 g vegan butter
  • 150 g powdered sugar

Instructions
 

Cake

  • Blend flax seeds and soak them in water for 5 min
  • Whisk flaxseed and brown sugar together to a fluffy mass in a bowl
  • Stir the butter into the dough
  • Mix baking powder, cinnamon, salt. and flour together in a new bowl
  • Grate carrots coarsely and ginger finely
  • Mix the contents of the two bowls and ginger, raisins, and carrots together
  • Grease the springform pan with a bit of vegetable oil or vegan butter
  • Put the dough in the springform pan
  • Bake the cake in the oven at 175°C for 45 min
  • Allow the cake to cool

Frosting

  • Grate the zest of the lemon with a fine grater and squeeze the juice of the lemon
  • Mix the ingredients in a bowl and whip until the cream is fluffy
  • Spread ⅔ of the dough on top of the cold cake
  • Put the last ⅓ of the cream in a spray bag and decorate the cake with frosting roses (mix some of the cream with turmeric to make yellow roses)
  • Put the cake in the fridge for a minimum of 30 minutes to let the cream settle