Vegan carrot cake with cream topping and walnuts
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Step 1/ 10
Pre-heat the oven at 180 degrees celcius. Use a cake pan with a diameter of 24 centimeters. Make sure this is greased with olive oil.
Step 2/ 10
- 41⅔ g flour
- ⅛ tbsp baking soda
- ⅛ tbsp salt
- ⅓ tsp ground cinnamon
- ⅛ tbsp ground cardamom
- ⅛ tbsp nutmeg
Mix the flour, baking soda, salt, cinnamon, cardemom and nutmeg in a bowl and put aside.
Step 3/ 10
- 30 ml plant-based butter (melted)
- 16⅔ g dark brown sugar
- 8⅓ g sugar
- ⅛ tbsp vanilla sugar
Mix the melted butter, brown sugar, sugar, and vanilla sugar together.
Step 4/ 10
- ⅓ bananas
Smash the bananas and add them to the butter mixture.
Step 5/ 10
Add the dry ingredients and fold them in with a wooden spoon. Do not mix!
Step 6/ 10
- 83⅓ g carrots
Add the carrots (grated) to the mixture and fold them in with the wooden spoon. Again, do not mix!
Step 7/ 10
Put the cake in the oven at 180 degrees Celsius for 35 to 40 minutes. When done, let rest until completely cooled down.
Step 8/ 10
- 41⅔ g plant-based butter
- 33⅓ g powdered sugar
Now we make the butter spread! Put the butter in a mixer and mix it on the highest speed until the color is turned white. Add the powdered sugar little by little and mix through after every addition.
Step 9/ 10
- ⅛ tbsp vanilla extract
Add a tablespoon of vanilla extract to the mixture and mix again.
Step 10/ 10
- 16⅔ g ground walnuts
Cut the cake through horizontally (preferably with a bread knife) and add 1/4 of the butter spread. Spread it out evenly. Put the upper half of the cake back on and add the rest of the spread. (Tip: have a bowl of hot water and heat up the spatula a little. This way, the topping will spread more evenly) Last but not least, add as many walnuts as you prefer. Enjoy!
Enjoy your meal!