Vegan, fluffy Carrot Cake with Cream Cheese Frosting
A simple recipe for vegan carrot cake with cream cheese frosting. Easy to prepare and perfect for an Easter brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Stand mixer
- Blender
- Grater
- Kitchen scale
- Cake pan
- Cooling rack
- Oven
- Refrigerator
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- Carrot cake
- 225 g (2 cups) flour
- 170 g (0.85 cups) sugar
- 15 g (0.5 oz) baking powder
- 8 g (0.28 oz) vanilla sugar
- 50 g (1.7 oz) roasted & chopped hazelnuts
- 1 tsp (4 g/0.14 oz) of cinnamon
- 1/2 tsp (2 g/0.07 oz) of grated nutmeg
- 250 ml (1 cup) sparkling water
- 50 ml (0.2 cups) vegetable oil (rapeseed or sunflower oil)
- 80 g (2.8 oz) grated, fresh carrots
- 1 tsp plant-based butter
- 2 tbsp flour
- Cream cheese frosting
- 100 g (0.5 cups) plant-based butter (at room temperature)
- 150-250 g (1-2 cups) powdered sugar
- 150 g (5.3 oz) plant-based cream cheese
- 1/2 lime
- 100 g (3.5 oz) chopped hazelnuts
- 1-2 tsp cinnamon
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