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Carrot and lemon cake

updated

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Ingredients for 1 servings:

  • 400 g carrot(s)
  • 400 g flour
  • 1 lemon(s), untreated
  • 200 g cane sugar
  • 200 ml sunflower oil
  • 1 tsp cinnamon
  • 1 packet of baking powder
  • 1 packet of vanilla sugar

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

Grate the carrots, cut the lemon, including the zest, into small pieces, and mix well with the remaining ingredients. Pour the batter into a greased baking pan and bake at 180°C for 40 to 50 minutes. I particularly like this cake for its delicate flavor and—for a vegan cake—very light and soft texture. It’s also quick to make.

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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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