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Vegan coconut carrot cake

updated

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Ingredients for 1 servings:

  • 400 g carrot(s)
  • 120 g sunflower oil
  • 100 g applesauce
  • 400 g flour
  • 150 g raw cane sugar
  • 50 g desiccated coconut
  • 2 tsp cinnamon powder
  • 1 packet of baking powder
  • 1 pinch of salt
  • 100 g powdered sugar
  • 5 tbsp lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

very juicy and with lemon glaze

Preheat the oven to 175°C (top/bottom heat). Grate the carrots very finely. Combine the wet and dry ingredients separately and knead thoroughly. Line a loaf pan with baking paper and pour in the batter. Bake the cake on the middle rack of the preheated oven for 60 minutes. Let it cool completely. In the meantime, mix the ingredients for the icing. Remove the cake from the pan and spread with the icing.

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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.

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