Vegan carrot cake with vegan cream cheese

Name: Vegan carrot cake with vegan cream cheese
Prep time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 300 g 00 Flower; 1 tbsp Chemical yeast; ¼ tsp Baking soda; 1 tsp Cinnamon; 110 g Beet sugar; 120 g Oil; 140 g Almond milk; 1 cup Freshly grated carrots; ½ cup Coarsley chopped walnuts; 150 g Cashew; 50 g Shelled walnuts; Warm water, to taste; Almond milk, to taste

This carrot cake is made with grated carrots and chopped walnuts for extra flavour and crunch. It’s topped with a smooth cashew cream and finished with more walnuts. A simple and tasty dessert, perfect for any occasion.

Preparation Time:

20 min

People:

Difficulty:

Easy

Course:

Diet:

Chef:

BarbaraPanetti

Ingredients

Cake

300 g 00 Flower

1 tbsp Chemical yeast

¼ tsp Baking soda

1 tsp Cinnamon

110 g Beet sugar

120 g Oil

140 g Almond milk

1 cup Freshly grated carrots

½ cup Coarsley chopped walnuts

Vegan cream cheese

150 g Cashew

50 g Shelled walnuts

Warm water, to taste

Almond milk, to taste

Proceedings

Carrot cake

Sift the flour and add the rest of the powders to it, leaving the nuts aside. In another bowl mix the wet ingredients leaving the carrots aside. Combine the two mixes and mix vigorously with a hand whisk.

Also add the carrot, previously grated.

Mix everything together and finally add the chopped walnuts.

Vegan cream cheese

Soak, in hot water, the cashews for a couple of hours or overnight.
Once soft, blend them by adding a tablespoon or two of almond milk or coconut milk to make a smooth, firm but not fluid mixture.

Spread the resulting cream on top of the cake.

Finish with a sprinkling of chopped walnuts.

Vegan carrot cake with vegan cream cheese

Ingredients

Products used

Proceedings

You might also like them