Integral Apple pie with crumble of pine nuts, walnuts and raisins
Desserts from North America
Carrot and walnut cake with vegan frosting
Carrot and walnut cake with vegan frosting
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
What I present today is the vegan version of the classic American carrot cake, topped with a full-bodied frosting with cheese and walnuts inside.
preparation
step 1
Clean the carrots, cut them into small pieces and blend them in the mixer. Pour the sifted flour into a bowl, add the sugar, 1 teaspoon of bicarbonate, ginger, apple juice, 5-6 tablespoons of coconut oil and a teaspoon of lemon juice, then stir
step 2
Incorporate the carrots' past, pouring it into wire and 120 gr. of coarsely chopped shelled walnuts. Work until you get a homogeneous mixture. Pour the mixture into a 24 cm diameter hinge mold, lined with wet and wrung out baking paper, and
step 3
and cook at 180 ° C for about 30 minutes. Remove from the oven and let it cool. For the frosting, whisk in the mixer the bananas cut into small pieces with 5-6 tablespoons of maple syrup, 4-5 of coconut oil, 5-6 of cold coconut milk and 1 teaspoon of cinnamon.
step 4
Once the cake has cooled, cut it in half and spread a frosting veil on one side, close the cake and spread the frosting on the surface of the cake with the help of a spatula. Decorate the cake with the remaining walnut kernels or a grattugiat carotine