VEGAN carrot cake with icing on top If you’re celebrating Easter, this is a per…

VEGAN carrot cake with icing on top 🥕🍰 If you’re celebrating Easter, this is a perfect addition to your Easter brunch 🐰 What you need:
For the dough
4tbsp egg replacement powder
250g carrots
125ml sunflower oil
225g sweetener
2tsp ground lemon peel
175g flour of choice
2tsp baking powder
250g ground almonds
salt to taste
For the icing
250g powdered sugar
2tbsp lemon juice
water

Preheat oven at 200C. Mix egg replacement powder with water according to package (Tip: sparkled water works best). Clean and peel carrots and shred them. Combine oil, salt, sweetener, lemon peel and egg replacement until creamy. Mix in flour+baking powder and finally add in shredded carrots an ground almonds. Make sure not to overmix. Place in baking pan and bake for 45minutes. Let cool for a couple of hours or overnight. For the icing, mix powdered sugar, lemon juice and just a bit of water and pour over cake. As an optional step, you can spread apricot jam on top of cake before adding the icing to it. Enjoy ✨

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