At Easter it will be delicious and vegan with this carrot cake!
Even when we were children, we often had carrot or carrot cake (or “carrot cake” in American), around Easter time, because my sister, who was born in March, often wanted this delicacy as a birthday cake. Fortunately, I was always able to benefit from it!
Back then, the words “vegan” or “sugar-free” were of course not part of our vocabulary, and yet this year’s cake creation, which is both vegan and free of granulated sugar, reminds me of that time in terms of taste, which adds a little extra pinch of nostalgia to these brings delicious cakes.
Add, of course, juicy organic carrots, a hint of Mallorcan lemon peel and juice, some cinnamon and nutmeg and, very importantly, vegan white chocolate (you can find it here** and is also perfect as a couverture!) and the dream of juiciest carrot cake in the world almost perfect. If you want, you can of course also use non-vegan, white chocolate or couverture!
How I bake and what came out of it
First of all: my first reaction when I tasted the cake was a cry of astonishment! I couldn’t have imagined it being so delicious, juicy and aromatic in my wildest dreams. I wrote a poem and “abnormally delicious” to Max directly.
The next thing is my recipe, which was mainly created by a lot of intuitive “tipping” into a large mixing pot. Unfortunately, I usually cook and bake without specifying quantities and without a recipe, but I have tried to roughly write everything down so that I can make this delicious cake exactly the same (or at least something similar).
So forgive me if it doesn’t work out exactly the same way for you the first time, or if the cake has a slightly different consistency or looks a little different. This could be due to many factors, but I think it should at least be similar and definitely delight you (and your guests at the Easter brunch)!
The recipe for everyone who wants to get started right away!
Ingredients for a bread pan:
4-5 large organic carrots, finely grated
Grated zest from 1 organic lemon, squeeze out the juice
1 teaspoon organic Ceylon cinnamon
1 pinch grated nutmeg
1 pinch of sea salt
100g organic spelled flour
200g ground organic hazelnuts
150g sprouted organic oat bran
3-4 tbsp organic oatmeal
1 packet of organic baking powder made from pure cream of tartar
1 tbsp Kaiser baking soda
2 tbsp chopped organic walnuts
2 tablespoons chopped, blanched organic almonds
2 tbsp organic coconut flakes
200g vegan white chocolate chips or white chocolate roughly chopped
5 tbsp vegan protein powder vanilla flavor
1 pack of organic vanilla flavor
1 packet of vanilla flavored custard powder
1/2 pack egg substitute
1 tbsp soaked chia seeds
100g vegetable fat (e.g. coconut fat)
4 tbsp organic agave syrup dark
300-400 ml oat drink
+ 200g white chocolate or couverture for the glaze
+ a handful of pistachios for decoration
Mix all the ingredients of the carrot mixture evenly and allow to stand briefly. Preheat the oven to 200 degrees top and bottom heat. Mix the dry ingredients evenly, mix the wet ingredients separately evenly. Then mix the carrot mixture with the wet ingredients and then gradually add the dry ingredient mixture and mix well. If the dough is still too dry, add a little more oat milk, if it’s too “wet”, add a little more spelled flour. The consistency should be more “thick”.
Grease the bread pan and pour in the dough. Bake at 200 degrees top and bottom heat for 30-40 minutes, then switch to circulating air and continue baking for another 30 minutes at 180 degrees.
Then let the cake cool down and melt about 200g of white chocolate or couverture in a water bath, then let it cool down a bit. Brush the cooled cake all over with the white chocolate with a pastry brush, decorate with pistachios and then leave to cool for a few hours.
**Personal recommendation, bought it myself.