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Juicy carrot cake

updated

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Ingredients for 1 servings:

  • 200 g flour
  • 180 g sugar
  • 1 bag of vanilla sugar
  • 1 tsp baking soda or 2 tsp baking powder
  • 1 tsp cinnamon powder
  • ½ tsp salt
  • 75 g carrot(s), grated
  • 200 g soy yogurt (yogurt alternative)
  • 100 ml oil, neutral

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

vegan, simple

Peel and coarsely grate the carrots. Then mix with the yogurt and oil. Combine all the dry ingredients and gradually mix both mixtures until smooth. Grease and flour a baking pan or line it with baking paper. Use a springform pan or any other pan that’s easy to turn out. Bake for about 35 minutes at 180°C (top/bottom heat). Don’t forget the skewer test. Let cool thoroughly before turning out. With springform pans, you can loosen the edges earlier. Tastes great with vegan frosting or sugar!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Juicy carrot cake

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