Vegan Carrot Cake with Yogurt Frosting | Recipe | Homemade
This simple recipe for a juicy vegan carrot cake is not only delicious at Easter. A baking classic served with a fresh and quick yogurt frosting and nuts.
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Ingredients
- 200 g (7 oz) carrots
- 225 g (1.75 cups) flour
- 100 g (0.5 cup) brown sugar
- 1/2 tsp grated nutmeg
- 1 tsp cinnamon
- 15 g (0.5 oz) baking powder
- 200 g (0.75 cup) plant-based skyr
- 75 ml (0.33 cup) oil
- 1/2 lime (zest)
- 1 pinch of salt
- 5 tbsp powdered sugar
- 50 g (1.75 oz) chopped hazelnuts
- 50 g (1.75 oz) chopped pistachios
- 8 marzipan carrots
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