19

share on

Vegan Carrot Cake

ingredients

servings

6

Spelled flour

250 oz

Almond flour

50 oz

Carrots

300 oz

Brown sugar

120 oz

Vanilla extract, alcohol free

to taste

Baking powder for desserts

8 oz

Sunflower oil

50 oz

Bananas

1 unit

Almond milk

1/2 glass

Desserts from Italy

Vegan Carrot Cake

Vegan Carrot Cake

vegan with gluten with nuts source of D vitamins

ready in

55 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Vegan Carrot Cake

Carrot cake and almonds all-vegetable, fantastic cake for breakfast or snack, perfect for the kids, maybe perfect to prepare together for a delicious healthy snack. Soft and fresh

Vegan Carrot Cake step 1

step 1

Put sugar in the bowl of Thermomix or in a food processor and reduce it as fine as possible, set it aside, do the same thing with almonds Finally chop the carrots and set aside

Vegan Carrot Cake step 2

step 2

In the bowl of Thermomix put the spelled flour and the almonds with the oil, blend 30 sec vel 4 without bimby massaging flour with the oil until it completely mix

Vegan Carrot Cake step 3

step 3

Add sugar and incorporate 15 sec vel 3, or by hand or with a whisk, add the sifted baking powder, mix

Vegan Carrot Cake step 4

step 4

Stir in the grated carrots, banana, orange wedges and vanilla extract and mix vel 4 by adding the flush water until the mixture has a thick consistency but not too compact

Vegan Carrot Cake step 5

step 5

Pour the mixture into a pan and bake in an oven pre-heated at 180 ° for 45/50 minutes, do the toothpick test anyway

Vegan Carrot Cake step 6

step 6

Decorate with icing sugar and almond flakes, or as in my case with orange frosting, allow to cool before turning

Loading pic