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Carrot Cake with tonka cream cheese Frosting
Juicy carrot cake with cream cheese frosting. Perfect for your easter brunch.
Course
Cake
Cuisine
vegan and vegetarian
Prep Time
15
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
55
minutes
minutes
Servings
1
Author
Kathrin Klaraslife
Ingredients
110
g
wheat flour
90
g
rye flour
100
g
of sugar
2
tsp
cinnamon
ΒΌ
tsp
nutmeg
1
tsp
baking powder
1
tsp
baking soda
100
g
soft butter
vegan
2
organic eggs
M or 2 flaxseed eggs (see tip)
160
g
carrots
grated
1
tsp
vanilla extract
60
g
of walnuts
chopped
Frosting
120
g
cream cheese
vegan or not
3-4
tbsp
of powdered sugar
2
abrasion of a tonka bean
1
tsp
lemon juice
Instructions
Pre heat the oven to 180 degrees celcius. Bread pan or small cake pan (18 cm) greased.
Mix Flours, cinnamon, nutmeg, baking powder and soda. Set aside.
Add butter and sugar in a bowl and mix until creamy.
Stir in eggs one at a time.
Add carrots and walnuts.
Stir in the flour mixture briefly and put in the greased form.
Bake in the oven on the middle rack for 40-45 minutes. Make a stick sample.
Chopsticks should come out clean. If not bake for another 5 minutes.
Allow to cool briefly in the mold then let it cool completely on a grate.
Frosting
Mix all ingredients well and coat only the cake before serving.
Garnish with marzipan carrots or real carrots.
Notes
TIP: 2 flaxseed EGGS (2 tbsp Linseeds (GROUND) MIXed WITH 5-6 tbsp WATER AND LEAVE 5 MIN. SOURTS)