Do you want to prepare the best Vegan Carrot Cake recipe in the world? Our chef Teresa Carles gives us her secret recipe for prestop it at home. Its delicate carrot flavor, with hints of lemon, cinnamon and nutmeg, will make you fall in love!
Ingredients for 4 people:
For the cake:
200 gr. soy yogurt
juice and zest of 1 lemon
250 gr. whole cane sugar
160 gr. sunflower oil
320 gr. whole wheat flour
7 gr. bicarbonate
3 gr. cinnamon
1 gr. nutmeg
pinch of salt
400 gr. carrots
100 gr. of apples
120 gr. walnuts
For the coconut frosting:
50 gr. agave syrup
30 gr. cornstarch
ELABORATION:
- Peel and grate the carrots and apples and roughly chop the walnuts.
- In a bowl we mix all the dry products (whole wheat flour, whole cane sugar, bicarbnato, yeast, cinnamon, nutmeg and a pinch of salt) and add the juice and lemon zest, soy yogurt, sunflower oil, carrot, apple and walnuts.
- We work the whole with some rods until everything is fineintegrated. Line a rectangular mold with greaseproof paper and fill with the cake mix. Put in the oven previously heated to 170º and let it cook for 1 hour.
- Remove from the oven and let it cool.
- To prepareAfter the frosting, put the coconut milk in a saucepan with the agave and cornstarch and bring it to a boil without stirring.
- Once cold, we put it in a pastry bag.
- We decorate our carrot caketo taste with the coconut frosting and enjoy!
