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.
Joan
27.11.19When you say yeast…What is it exactly….baking powder, dry yeast?
Emilie
27.11.19Chemical yeast in France is baking powder in the Anglo-Saxon equivalent or baking powder in Quebec !
Milounette
27.11.19Ah le carrot cake… legendary cake if ever there was one ! Like you, I'm a fan of very moist cakes., so I really like carrot cake (without icing however !). Your version makes your mouth water. Kisses and have a nice day.
Emilie
27.11.19Oh yeah, I see we are on the same team (except for the icing !) !!! Thank you a thousand times 😉 Have a nice day
touria
27.11.19thanks to try it soon
Emilie
27.11.19Thank you so much !
Lola Simonnet
5.5.20Bonjour,
Is it possible to replace flax seeds ? Finally, flax eggs ^^?
Merci
Emilie
17.5.20Bonjour !
Yes by 2 tablespoons of applesauce 😉