Carrot Almond Cake with cream cheese frosting | vegan

This post is also available in german/deutsch.
Hi guys. What do you say to carrot almond cake in winter? I think that`s a super duper idea. Because all these yummy spices are fits perfect for xmas time also.

 
Ingredients for carrot almond cake

1 cake
100 g spelt flour
170 g almonds, ground
260 g of carrots, grated
100 ml of vegetable oil
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tsp baking powder
1 tsp of baking soda
1 tbsp vinegar
100 g of sugar
50 ml oat milk
kumquats:
4 tbsp sugar
2 tbsp water
8 kumquats, halved
Pistachio topping
50 g pistachios, chopped
frosting
200 g vegan cream cheese
80 g of powdered sugar
1/2 tbsp of lemon zest
Springform: 18 cm or baking tin

METHOD

Preheat oven to 180 ° C. Grease the springform.
Mix flour, almonds, spices, sugar and baking powder in a large bowl. Mix baking soda and vinegar.
Now add the oil, milk, carrots and soda to the flour mixture and stir everything quickly into a dough.
Fill into the springform pan and bake on the middle rail for 40 minutes or until a wooden stick comes out clean.
Let the cake cool completely.
Mix the frosting ingredients well with a hand mixer.
For the kumquats. Boil sugar and water in a small saucepan. Add kumquats and mix. Then simmer for about 10 minutes at the lowest level. Keep stirring. Let cool down.
Just before serving, spread the cream cheese over it and garnish with kumquats, prickled persimmons stars and chopped walnuts.
Or you can top the cream cheese and pistachios.

Print

Carrot Cake with cream cheese frosting | vegan

This is a moist vegan carrot cake and I love it very much. With cinnamon, nutmeg and ginger. The cream cheese frosting with candied kumquats and pistachios are so good.

Course baking, Cake

Cuisine Dessert, sweets, vegan

Keyword carrot cake

Prep Time 25 minutes

Cook Time 25 minutes

Total Time 50 minutes

Servings 1 Kuchen

Author Klaraslife

Ingredients

• 90 g spelt flour
• 170 g almonds ground
• 260 g of carrots grated
• 100 ml of vegetable oil
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1 tsp baking powder
• 1 tsp of baking soda
• 1 tbsp vinegar
• 100 g of sugar
• 50 ml oat milk

kumquats

• 4 tbsp sugar
• 2 tbsp water
• 8 kumquats halved

frosting

• 200 g vegan cream cheese
• 80 g of powdered sugar
• 1/2 tsp lemon zest

Pistachio Topping

• 50 g pistachios chopped

Springform: 18 cm

Instructions

• Preheat oven to 180 ° C. Grease the springform.
• Mix flour, almonds, spices, sugar and baking powder in a large bowl. Mix baking soda and vinegar.
• Now add the oil, milk, carrots and soda to the flour mixture and stir everything quickly into a dough.
• Fill into the springform pan and bake on the middle rail for 40 minutes or until a wooden stick comes out clean.
• Let the cake cool completely.

Frosting

• Mix the frosting ingredients well with a hand mixer.

Kumquats

• Boil sugar and water in a small saucepan. Add kumquats and mix. Then simmer for about 10 minutes at the lowest level. Keep stirring. Let cool down.
• Just before serving, spread the cream cheese over it and garnish with kumquats, prickled persimmons stars and chopped walnuts.

or

•  you can top it with cream cheese frosting and pistachios.

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