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 minutesminutes
Cook Time 25 minutesminutes
Total Time 50 minutesminutes
Servings 1Kuchen
Author Klaraslife
Ingredients
90gspelt flour
170galmondsground
260gof carrotsgrated
100mlof vegetable oil
2tspcinnamon
1/4tspnutmeg
1/4tspginger
1tspbaking powder
1tspof baking soda
1tbspvinegar
100gof sugar
50mloat milk
kumquats
4tbspsugar
2tbspwater
8kumquatshalved
frosting
200gvegan cream cheese
80gof powdered sugar
1/2tsplemon zest
Pistachio Topping
50gpistachioschopped
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.