My (almost) vegan Carrot Cake
350 gr 🥕 🥕 🥕
250 gr almond flour
50 gr rice flour
75 gr pecans, roasted and crunched
100 gr vegan butter at room temperature, I used Violife vioblok
A pinch of salt
And you can used either cardamom, ginger or vanilla essence to your liking for extra
level of flavour
For the filling:
400 gr vegan cheese spread, I used Violife alternative
200 gr whipping cream, I used Alpro
100 gr confectioners sugar
Extra pecans for the decoration
Preheat the oven at 170 Celsius.
Finely grate the carrots and set aside.
Whisk the sugar with the butter, add the eggs one at a time. Combine the flours, baking powder and essence. Add the carrots and lastly the pecans.
Pour it in a pre greased and dusted cake tin (18 cm diameter) and bake in the oven for about an hour, it’s a pretty wet cake so check that it’s baked properly with a stick before turning the oven off. Let it cool completely, it will take an hour.
When completely cooled, slice in three.
With a whisker, beat the cheese spread with the sugar. Beat the whipping cream to soft peaks and add it to the cheese spread mixture.
Spread over the layers and decorate with pecans!