Vegan Carrot Cake - Incredibly moist and easy
oven, 2 whisks, spatula
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Preheat oven to 180°C/350°F
- 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
Mix all dry ingredients(Whole-wheat flour, baking soda, cinnamon powder, walnut, carrots(minced)) with a whisk
- 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
Mix all wet ingredients(Soy milk, Extra-virgin olive oil, Agave nectar light syrup, orange oil, Madagascar vanilla oil)
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.
Gently tap the mold on the table to flatten the paste and eliminate bubble inside.
Bake under 180°C/350°F for 30mins, until a toothpick inserted comes out clean.
Enjoy your meal!