Vegan Carrot Cake Slices PT80M https://img5.recipesrun.com/201907/2019/1025/dc/6/693186/300x200x50.jpg 10 servings Ingredients: 50 g confectioner`s sugar 200 g vegan cream cheese 1 lemon, juiced organic 1 carrot 50 g xylitol whole wheat flour ground nutmeg ground clove 1/2 tsp. ground cardamom 1/2 tsp. ground ginger 2 tsp. ground cinnamon 7 g baking powder salt 2 flaxseed eggs 500 g shredded carrots 2 tbsp. apple vinegar 200 ml almond milk 75 g coconut oil 100 g rice syrup
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Vegan Carrot Cake Slices

By Tracy

10 Person
80 Minutes
0 Calories
Carrot cake belongs to Easter, like chocolate bunnies and sugar eggs. Today, the classic is reinterpreted in the form of carrot slices. Below carrot cake, above delicious cream cheese lemon frosting. At the bottom compact and juicy, at the top creamy and light. In the recipe, you’ll see that I used so-called flaxseed eggs instead of real eggs. A vegan goes to and you`ll find these in many vegan cake recipes.

Ingredients

Frosting

  • 50 g confectioner`s sugar

  • 200 g vegan cream cheese

  • 1 lemon, juiced organic

  • 1 carrot

  • 50 g xylitol

  • whole wheat flour

  • ground nutmeg

  • ground clove

  • 1/2 tsp. ground cardamom

  • 1/2 tsp. ground ginger

  • 2 tsp. ground cinnamon

  • 7 g baking powder

  • salt

  • 2 flaxseed eggs

  • 500 g shredded carrots

  • 2 tbsp. apple vinegar

  • 200 ml almond milk

  • 75 g coconut oil

  • 100 g rice syrup

Method

  • 01
    Preheat oven to 180° Celsius. Peel and grate the carrots. I did it with an electric food processor, but it also works by hand. Mix the ground flaxseeds with water and let it soak (about 5-10 minutes).
  • 02
    Melt the coconut oil in a pan. Grease the baking tin (20x20x5cm) with a little bit of melted coconut oil. Put all the liquid ingredients (up to and including grated carrots) in a bowl and mix.
  • 03
    Mix the dry ingredients (up to and including xylitol) in another bowl. Step by step add the dry ingredients to the liquid ones and stir continuously. Pour the cake mixture into the baking tray and smooth down.
  • 04
    Bake in the oven for 40 to 50 minutes (middle rack). Make sure to test with a wooden stick beforehand. No cake mixture should stick to the wooden stick. Allow the cake to cool and then carefully lift it out of the mould.
  • 05
    Juice a lemon. Put the cream cheese, lemon juice and icing sugar in a bowl and mix well with a food processor.
  • 06
    Use a scraper to spread Frosting over the cooled carrot cake. Cut the cake into slices (approx. 10 pieces).
  • 07
    Peel the carrot and cut into strips with a peeler. Use kitchen scissors to cut the strips into small pieces and place them on top of the frosting. Alternatively, use vegan marzipan carrots.

Related Tags

Dessert Recipes
Cake Recipes
Easter Recipes
Vegan Recipes
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    Vegan Carrot Cake Slices

    4.4

    ( By Tracy )

    Carrot cake belongs to Easter, like chocolate bunnies and sugar eggs. Today, the classic is reinterpreted in the form of carrot slices. Below carrot cake, above delicious cream cheese lemon frosting. At the bottom compact and juicy, at the top creamy and light. In the recipe, you’ll see that I used so-called flaxseed eggs instead of real eggs. A vegan goes to and you`ll find these in many vegan cake recipes.
    01 Information
    • Grade medium
    • Serving 10 servings
    • Prep Time 30 Mins
    • Cook Time 50 Mins
    • Total Time 80 Mins
    02 Ingredients
    Frosting
    50 g confectioner`s sugar
    200 g vegan cream cheese
    1 lemon, juiced organic
    1 carrot
    50 g xylitol
    whole wheat flour
    ground nutmeg
    ground clove
    1/2 tsp. ground cardamom
    1/2 tsp. ground ginger
    2 tsp. ground cinnamon
    7 g baking powder
    salt
    2 flaxseed eggs
    500 g shredded carrots
    2 tbsp. apple vinegar
    200 ml almond milk
    75 g coconut oil
    100 g rice syrup
    03 Method
    Step 1
    Preheat oven to 180° Celsius. Peel and grate the carrots. I did it with an electric food processor, but it also works by hand. Mix the ground flaxseeds with water and let it soak (about 5-10 minutes).
    Step 2
    Melt the coconut oil in a pan. Grease the baking tin (20x20x5cm) with a little bit of melted coconut oil. Put all the liquid ingredients (up to and including grated carrots) in a bowl and mix.
    Step 3
    Mix the dry ingredients (up to and including xylitol) in another bowl. Step by step add the dry ingredients to the liquid ones and stir continuously. Pour the cake mixture into the baking tray and smooth down.
    Step 4
    Bake in the oven for 40 to 50 minutes (middle rack). Make sure to test with a wooden stick beforehand. No cake mixture should stick to the wooden stick. Allow the cake to cool and then carefully lift it out of the mould.
    Step 5
    Juice a lemon. Put the cream cheese, lemon juice and icing sugar in a bowl and mix well with a food processor.
    Step 6
    Use a scraper to spread Frosting over the cooled carrot cake. Cut the cake into slices (approx. 10 pieces).
    Step 7
    Peel the carrot and cut into strips with a peeler. Use kitchen scissors to cut the strips into small pieces and place them on top of the frosting. Alternatively, use vegan marzipan carrots.
    04 Author
    Tracy Tracy
    106 Recipes

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