Vegan Carrot Cake - Incredibly moist and easy

Step 1/ 6

• oven

Preheat oven to 180°C/350°F

Step 2/ 6

• ½ stalks carrots
• ¼ tsp baking soda
• ¾ tbsp ground cinnamon
• 125 ml whole-wheat flour
• 31¼ ml walnut or any other nuts you like

• whisk

Mix all dry ingredients(Whole-wheat flour, baking soda, cinnamon powder, walnut, carrots(minced)) with a whisk

Step 3/ 6

• 62½ ml unsweetened soy milk
• 15½ ml extra-virgin olive oil
• 1 tsp Agave nectar light syrup
• ¼ tsp Orange oil
• ¼ tsp Madagascar vanilla oil

• whisk

Mix all wet ingredients(Soy milk, Extra-virgin olive oil, Agave nectar light syrup, orange oil, Madagascar vanilla oil)

Step 4/ 6

• spatula

Add wet ingredients to dry ingredients. Stir till fully mixed. The paste shall be soft enough so you can pour it to the mold with the help of a spatula. Add few teaspoon of water or soy milk if the dough is too dry.

Step 5/ 6

Gently tap the mold on the table to flatten the paste and eliminate bubble inside.

Step 6/ 6

Bake under 180°C/350°F for 30mins, until a toothpick inserted comes out clean.

Enjoy your meal!