Carrot cake vegan

Le carrot cake vegan c’est un peu mon gâteau chouchou de l’automne. Oui parce que voyez-vous, je suis une grande fan de ses gâteaux humides à mille ingrédients du genre christmas pudding (il va falloir que j’en fasse une version d’ailleurs !), cake anglais or gâteau aux clémentines et dont le carrot cake fait partie ! Et puis comme c’est la saison des noix, je n’ai pu résister à faire une version avec pas mal de noix dedans pour apporter du croquant, et aussi à en ajouter par dessus le gâteau parce qu’on a jamais assez de noix n’est-ce pas ?!

Soft as you wish, crisp, melting and spicy,

vegan carrot cake combines everything I love in a cake and turns out to be the perfect companion to a good tea or herbal tea ! Besides at the moment I am very very very into herbal teas, I find the beauty of dried plants that infuse captivating ! Anyway, back to our cake, for me, a good carrot cake cannot be enjoyed without icing, I made you a vegan cream cheese frosting, but I see you coming, I know not everyone is of the same opinion, so I won't blame you if you do without it ! And then we can never repeat it enough but carrots ~~it makes your buttocks pink~~ it's full of melanin so it's good for the skin, so while you prepare your carrot cake, crunch a carrot or two !

Carrot cake vegan

POUR 8-10 PARTS

220 g T80 flour
100 g whole sugar
300 g of carrots
100 g walnuts
12 cl of neutral vegetable oil
10 cl d vegetable milk
70 g raisins
1 baking powder chemical
3 tablespoons of ground flaxseed + 9 tablespoons of water
1/2 teaspoon vanilla powder
1/2 teaspoon of grated nutmeg
1 pinch ofl

FOR GLAZING

170 g of Greek soy yogurt
90 g vegetable margarine
25 g icing sugar
1/2 teaspoon of lemon juice
1 pinch of salt

Preheat the oven to 170°.
Mix the flax seeds with the water and let sit 10 minutes.
Soak the grapes in hot water 5 minutes.
Mix together the dry ingredients which are the flour, crushed nuts, sugar, the yeast, vanilla, nutmeg and salt.
Grate the carrots and add them to the mixture.
Mix the flax seeds with the oil and pour the mixture over the dry ingredients.
Finally add the vegetable milk and the drained grapes and mix
Pour the mixture into a layer cake mold 26 cm and put in the oven 1 h.
For the icing, whisk the margarine, icing sugar and salt to obtain a creamy mixture. Then add the yogurt and lemon juice and continue to beat until you obtain a smooth and creamy mixture..
Reserve the icing in the fridge and frost the carrot cake at the last moment and once cooled.