Vegan wholegrain carrot cake

Ingredients for 1 servings:

• 400 g carrot(s)
• 1 lemon(s), juice
• 150 g cane sugar or sugar
• 150 g sunflower oil
• 50 ml almond milk (almond drink)
• 250 g wholemeal flour or wholemeal spelt flour
• 150 g ground almonds or hazelnuts
• 2 packets of vanilla sugar
• 3 tsp baking powder
• 1 tsp cinnamon powder
• ½ tsp cardamom powder
• ½ tsp clove powder
• 1 pinch of salt
• Fat for the mold
• 200 g powdered sugar
• 2 tbsp lemon juice
• n. B. Nuts of your choice, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

Carrot cake, carrot cake

Peel and grate the carrots. Drizzle with lemon juice. Mix the dry ingredients in a second bowl. Add the milk and oil and mix everything together. Fold in the carrots. Pour the finished batter into a greased springform pan and spread it out. Bake in a hot oven at 180°C (top/bottom heat) on the middle rack for about 50 minutes. Then let it cool slightly and turn it out. To decorate, make a glaze from powdered sugar and lemon juice. Simply mix the two together to form a thick glaze. Spread this over the cake and decorate with chopped nuts, if desired. Tip: The cake tastes even better after it has rested for 1-2 days, as it will then be even moister.