Soft, vegan Carrot Lemon Cake with Cashew Butter Icing
PREP
COOK
TOTAL
185° (356°F) / 60 minutes
Portionen / Serves: for a 20-30 cm loaf pan / round 30cm pan
Zutaten / Ingredients
Cake
- 400 g carrots
- 400 g flour (I like to mix 630 spelt flour with whole grain wheat flour 1:1)
- juice and zest of one organic lemon
- 150 ml maple syrup or agave syrup
- 150 ml sunflower oil or canola/coconut oil
- 1 tsp cinnamon
- 8-10 g baking soda
- 8-10 g vanilla sugar / or vanilla extract
Icing
- 2 tbsp cashew butter
- 2 – 3 tbsp maple syrup
- a pinch of salt
- 3-4 tbsp lemon juice
- 2 tsp water
- optional: 1 tsp coconut oil
Zubereitung / Instructions
Cake
- Peel the carrots and rasp them finely.
- Sieve the flour and add it to a bowl as well as the oil, maple syrup, cinnamon, baking soda, vanilla sugar and zest and juice of a lemon. Mix it all together and add the carrots lastly, stirring it thoroughly until you get an even dough. Note: The dough is a little stubborn and sticky, but that's what it's supposed to be and will make it soft and tender ultimately.
- Grease the cake pan with some oil and fill it evenly with the cake dough.
- Bake at 180°C (356°F) for about 60 minutes. Check with a tooth pick if your cake is done. If non of the dough sticks to it the cake is ready.
- Let it cool down for 10 – 15 minutes, then remove the cake mold / pan and let it cool further.
- You can store it in the fridge for a couple of days.
Icing
- In a small bowl mix together cashew butter, maple syrup, a pinch of salt and lemon juice. If necessary add a little water and adjust the icing to your taste by adding more of the ingredients. I liked mine with lots of lemon juice. It you would like to have a more solid texture ad some coconut oil and chill it in the fridge for about an hour.
- Add the icing on top of the cake ultimately before serving. Otherwise it'll soak into the cake and won't look pretty pleasing.
Recipe by Purple Avocado at https://purpleavocado.de/en/carrot-lemon-cake-cashew-butter-icing/