Vegan carrot cake à la MutterLandrand

Ingredients for 1 servings:

• 400 g carrot(s), very finely grated (net)
• 250 g margarine, liquid
• 180 g syrup (agave, alternatively 300 g sugar)
• 1 pinch(s) of vanilla powder (alternatively 1 packet of vanilla sugar)
• 1 tbsp lemon juice
• 1 pinch of salt
• 300 g spelt flour, fine
• 6 tbsp soy flour
• 12 tbsp water
• 1 pack of cream of tartar baking powder
• 200 g ground almonds
• 100 g almonds, slivered
• 10 tbsp powdered sugar
• 2 tsp lemon juice, or water (maybe a few drops more liquid)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Place baking paper into the base of a 26 cm springform pan. Grease the edges with margarine. Preheat the oven to 175 degrees Celsius (top/bottom heat). Mix the soy flour with the water until a thick, lump-free paste forms. Whisk the cooled margarine with the agave syrup and vanilla powder (or sugar/vanilla sugar) until fluffy. Add the lemon juice, salt, and soy paste and stir until smooth. Mix the spelt flour with the cream of tartar, ground almonds, and sliced ​​almonds. Alternate spoonfuls of the flour with the grated carrots and add to the margarine-agave syrup mixture, stirring thoroughly. Pour the finished batter into the springform pan, smooth it out, and bake for 30 to 40 minutes (test with a toothpick). Let the cake cool slightly, then remove it from the pan and place it on a wire rack. For the glaze, mix the powdered sugar with the lemon juice or water. Brush the cake with it after it has cooled. The cake is very moist and stays fresh for days. My tip: Make double the ingredients and bake a sheet cake. Note: MutterLandrand has given me permission to publish her recipe here in the CK—I really appreciate it.