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theveganharmony

Vegan carrot cake

Delicious and moist carrot cake made with spelt flour.
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Servings: 8 pieces
Ingredients Method

Ingredients
  

  • 240 g (1⅔ cup) spelt flour
  • 12 g (1 tbsp) baking powder
  • 8 g (1 tsp) baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon ginger
  • a pinch of cloves
  • 35 g (¼ cup) coconut sugar
  • 200 g (4 medium) carrots
  • 30 g (2 tbsp) almond butter
  • 240 ml (1 cup) almond milk
  • 20 g (1 tbsp) maple syrup
  • 100 g (1/2 cup) vegan whipped cream

Method
 

Sponge cake
  1. Put all dry ingredients in a bowl and mix well.
  2. Add wet ingredients and grated carrots into the dry ingredients and mix well.
  3. Pour the mixture into a round cake (diameter 20cm/8") pan and bake for 20-25 minutes in a preheated oven at 180 °C (350 °F).
  4. Once the cake is baked, remove it from the pan, place on a cooling rack and wait for it to cool down.
  5. Then cut it into two layers.
Cake
  1. Place the first layer of cake on a plate and coat with some almond milk, coat with whipped cream, place the second layer of cake on it and coat the whole cake with whipped cream.
  2. You can decorate the cake with some cinnamon and Easter eggs.