Vegan Carrot Cake - Incredibly moist and easy

Too few ratings

Difficulty

Easy 👌
20
min.
Preparation
30
min.
Baking
0
min.
Resting

Ingredients

Servings:-8+
500 ml whole-wheat flour
2 stalks carrots
1 tsp baking soda
3 tbsp ground cinnamon
125 ml walnut or any other nuts you like
250 ml unsweetened soy milk
62 ml extra-virgin olive oil
4 tsp Agave nectar light syrup
1 tsp Orange oil
1 tsp Madagascar vanilla oil

Utensils

  • oven
  • 2 whisks
  • spatula
  • Step 1/6

    • oven

    Preheat oven to 180°C/350°F

  • Step 2/6

    • 2 stalks carrots
    • 1 tsp baking soda
    • 3 tbsp ground cinnamon
    • 500 ml whole-wheat flour
    • 125 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

    • 250 ml unsweetened soy milk
    • 62 ml extra-virgin olive oil
    • 4 tsp Agave nectar light syrup
    • 1 tsp Orange oil
    • 1 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.

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