Vegan Carrot Cake with Walnuts
Baking and Desserts | American cuisine
⏳ Time
2 hours
🥕 Ingredients
8
🍽️ Servings
8
Description
The most challenging part of this recipe is peeling and grating the carrots on a fine grater. I mentioned that I had 4 carrots, but they were very large. The cake can be decorated with icing, but icing is not to my taste.
Ingredients
- Turnips - 4 pieces
- Wheat Flour - 7.1 oz
- Apricot Urbech - 8 fl oz
- Vegetable Oil - 4 fl oz
- Sugar - 8 fl oz
- Walnuts - to taste
- Cinnamon - to taste
- Baking Powder - 1 teaspoon
Step by Step guide
Step 1
First, peel and grate the carrots, and let them rest in the refrigerator for a while.
Step 2
Mix the sugar with the oil.
Step 3
Pour the mixture with the juice. I used apricot juice, which is quite thick in consistency. I wouldn't recommend using pineapple juice.
Step 4
The walnuts can be chopped in a blender not too finely, so that larger pieces are present in the cake. I used a coffee grinder, and it turned into just nut shavings. I added that.
Step 5
Mix the flour with the baking powder. I used the amount of baking powder according to the instructions on the package. I added sugar with cinnamon. You can just use cinnamon.
Step 6
Combine everything together: the mixture of sugar and juice, the carrots, and the flour.
Step 7
Bake in a preheated oven. I baked it at 356°F for about 1 hour and 20 minutes.
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