Carrot cake

Vegan sweet Veganised

Prep: 30 minutes

Cook: 50 min

Difficulty: Intermediate

With this recipe I have finally managed to find the perfect balance to not use too much fat.
The flax seeds paste is a perfect substitute to eggs!
The icing is made with crushed pistachio and coconut oil, so yummy!

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Ingredients

Metric

U.S.

To delight 8 people

400 g carrot

2 càs flax seed

6 càs water

250 g all-purpose flour

200 g brown sugar

1.5 càc baking powder

1.5 càc baking soda

2 càc cinnamon

2 càc nutmeg

1 càc ground ginger

1 càc vanilla extract

100 ml sunflower oil

1 càs apple vinegar

100 ml oat milk

1 càs lemon

50 g walnut

100 g Flora Plant unsalted butter

1 càs coconut oil

100 g icing sugar

2 càs pistachio

Directions

Step 1

Preheat oven to 180°C.

Step 2

Lay the inside of the cake tin with oiled parchment.

Step 3

Grate the carrots.

Step 4

Grind the flaxseeds, add the warm water, stir well and leave for 5mn to thicken.

Step 5

In a bowl, mix the dry ingredients: flour, sugar, baking powder, bicarbonate of soda, cinnamon, nutmeg, ginger and vanilla.

Step 6

Add the oil, apple vinegar, oat milk, the lemon zest and the flaxseeds paste.

Step 7

Stir until smooth, then add the carrots and walnut halves and stir until smooth.

Step 8

Pour into the tin and bake for 50mn. Insert a knife in the centre of the cake – it must come out clean!

Step 9

Leave to cool.

Step 10

Make the icing: whisk together the butter at room temperature (find out about Flora Plant), coconut oil, icing sugar, lemon juice and pistachio until you get a spreadable thick cream.