Vegan carrot cake with cream topping and walnuts
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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.
- 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.
- 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.
- ⅓ bananas
Smash the bananas and add them to the butter mixture.
Add the dry ingredients and fold them in with a wooden spoon. Do not mix!
- 83⅓ g carrots
Add the carrots (grated) to the mixture and fold them in with the wooden spoon. Again, do not mix!
Put the cake in the oven at 180 degrees Celsius for 35 to 40 minutes. When done, let rest until completely cooled down.
- 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.
- ⅛ tbsp vanilla extract
Add a tablespoon of vanilla extract to the mixture and mix again.
- 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!