Carrot cake with caramelized walnuts

Ingredients for 1 servings:

• 340 g sugar
• 240 ml vegetable oil
• 240 g flour, possibly whole grain
• 3 tsp soy flour
• 6 tbsp water
• 2 tsp, leveled cinnamon powder
• ½ tsp baking soda
• 1 tsp, heaped baking powder
• 1 vanilla pod(s), pulp
• ½ tsp salt
• 1 pinch of nutmeg
• 5 m.-sized carrot(s), peeled and grated
• 130 g walnuts, chopped
• Fat for the mold
• 225 g cream cheese, natural, vegan, e.g. from Tofutti
• 180 g powdered sugar
• ½ vanilla pod(s), the pulp
• 70 g walnuts
• 1 tbsp margarine, vegan
• 2 tbsp sugar

Instructions

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

juicy, aromatic and vegan

First, preheat the oven to 165°C (top/bottom heat). Grease a 24cm springform pan thoroughly. Mix the soy flour with the water and then mix together with the oil and sugar in a large bowl. Now sift in the flour with the baking soda and baking powder, add the salt, cinnamon, vanilla seeds and nutmeg and mix thoroughly for about a minute. Now fold in the carrots and walnuts. Pour into the springform pan and smooth the surface. Bake for about 50 minutes. When the toothpick test is correct, remove from the oven and let cool. For the frosting, mix all ingredients thoroughly until smooth and creamy. Spread evenly over the cooled cake. For the topping, heat a non-stick pan and melt the margarine. Add the nuts, sprinkle over the sugar and let caramelize while stirring. Remove from the pan and let cool, then spread over the cake.