Easter carrot cake
Vegan, dairy free, refined sugar free, soy free
Ingredients
- 200 grams carrots, peeled (about 3 medium)
- 100 / 1/2 ml/ cup sunflower seeds oil
- 2 organic oranges peel of
- 140 grams / cup brown sugar or coconut sugar
- 200 ml / cup cup plant based milk
- 1 1/2 tsp apple cider vinegar
- 250 / 2 grams / cup cups all purpose flour
- 8 grams / tsp baking powder
- 100 grams/ cup almond meal
- 1/4 tsp ground nutmeg
- pinch salt
Instructions
- Preheat oven to 170° Celsius.
- In a large bowl, combine milk and vinegar. Set aside for 10 minutes, until it starts to curdle. Add sugar and whisk until it has completely dissolved
- In a food processor, combine carrots, orange peel and oil. Blend until the mixture is creamy and smooth.
- In a medium bowl, sift together flour, baking powder, baking soda and spices. Combine with the almond flour.
- Slowly fold the flour mixture into the wet mixture with a spatula.
- Add the carrot mixture and fold until well combined.
- Pour the mixture into the prepared 25 cm/ 10 inch mold (greased and floured)
- Pour the mixture into the prepared 25 cm/ 10 inch mold (greased and floured)
- Let it cool completely before frosting.
- Top with coconut yogurt, pistachios, walnuts, coconut chips, lime, mint leaves.
Video
Notes
*If using almond milk, make sure to chose a light flavored one (I used Adez). Or opt for rice/oat milk.