Carrot Cake
27.04.2019
This healthy carrot cake recipe uses whole ingredients and is very moist. Try it and enjoy!
Prep time
+/- 4 hours
Cook time
60 - 70 min.
Portion
1 cake
Shelf life
Supplies
a round 26 cm springform cake tin
blender
silicone spatula
mixing bowl
Ingredients
+/- 4 hours
Cook time
60 - 70 min.
Portion
1 cake
Shelf life
Supplies
a round 26 cm springform cake tin
blender
silicone spatula
mixing bowl
Ingredients
THE CAKE
♣ 150 ml coconut oil
♣ 5 eggs
♣ 150 ml rice milk
♣ 100 ml maple syrup
♣ 350 g spelt flour
♣ 400 g grated carrots
♣ 1 tsp cinnamon
♣ 1tsp baking powder
♣ a pinch of salt
♣ 1 tsp vanilla powder, unsweetened
♣ 2 tsp mix for spiced cookies
ICING
♣ 350 g cashews
♣ juice of 1 lemon
♣ 2 tbsp coconut oil, melted
♣ 2 tbsp coconut blossom sugar
♣ 1 tsp vanilla powder, unsweetened
Cake with carrots!
Method
Preparation of the cake:
Preheat the oven to 180°C. Melt the coconut oil in a saucepan and remove from heat. Whisk together the eggs, rice milk, coconut oil and maple syrup in a mixing bowl and then combine with the other ingredients. Stir well! Then, grease the cake tin with coconut oil, pour the mixture into the tin and place it in the preheated oven. Bake the cake for about 60-70 minutes until it’s done and allow it to cool.
Preparation frosting:
Soak the cashews in water for at least four hours or overnight. Drain and rinse the cashews and then, combine all of the frosting ingredients in a blender or food processor. Blend the ingredients for three minutes until the mixture is smooth and creamy. If it doesn’t mix the way it should, stop blending from time to time to scrape the frosting from the sides of the blender toward the middle and/or add a bit of water. Last step: spread the healthy frosting on the cooled cake!
Preparation of the cake:
Preheat the oven to 180°C. Melt the coconut oil in a saucepan and remove from heat. Whisk together the eggs, rice milk, coconut oil and maple syrup in a mixing bowl and then combine with the other ingredients. Stir well! Then, grease the cake tin with coconut oil, pour the mixture into the tin and place it in the preheated oven. Bake the cake for about 60-70 minutes until it’s done and allow it to cool.
Preparation frosting:
Soak the cashews in water for at least four hours or overnight. Drain and rinse the cashews and then, combine all of the frosting ingredients in a blender or food processor. Blend the ingredients for three minutes until the mixture is smooth and creamy. If it doesn’t mix the way it should, stop blending from time to time to scrape the frosting from the sides of the blender toward the middle and/or add a bit of water. Last step: spread the healthy frosting on the cooled cake!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!
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Sounds delicious! Any suggestions on how to make it completely vegan?
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