Swiss Carrot Cake (Vegan) by @vanillacrunnch
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• 2 big carrots, finely grated
• 300 g spelt flour
• 150 g sugar (works with all kind of granulated sugars)
• 180 g ground almonds
• 15 g baking powder
• 2/3 cup (150ml) sunflower oil
• 2/3 cup (150ml) oat milk or any non-dairy milk
• 1 tsp apple cider vinegar
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp nutmeg
• A pinch of sea salt
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• 200 g vegan cream cheese
• 1 tsp lemon juice
• 150 g powdered sugar
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1. Preheat your oven to 350° F (180° C)
2. In a medium bowl, combine the grated carrots with the sugar, ground almonds, sunflower oil, milk, vanilla, cinnamon, nutmeg, and salt.
3. In another bowl combine the spelt flour with the baking powder. Gradually add to the carrot mixture in the other bowl until well combined.
4. At the end, add the apple cider vinegar and immediately put in the baking tin and then in the oven. (Do not heavily whisk in the apple cider as this could make the whole mass sticky)
5. Bake the cake for 25-30 minutes (But always check with a toothpick as every oven and baking tin is different!)
6. For the icing, combine all ingredients and spread on the cake. If the mixture is too liquid, put in the fridge for some minutes or/and add more powdered sugar.
7. If you want, you can add decoration like marzipan carrots. Enjoy!
