Carrot cake like mama makes it

My mom cooks like no one I have ever met. And I never dared to make her amazing carrot cake in fear of epic failure. But now I needed to find a vegan replacement. To be honest – I think I nailed it. This carrot cake is sweet – but not too sweet and the vegan icing is creamy as it should be. πŸ™‚

Ingredients cake

  • 4 medium carrots (shredded)
  • 100 g almonds (blended)
  • 5 vegan eggs (1 egg = 1 tablespoon flax seed + 2 tablespoon water)
  • 50 g flour (integral)
  • 200 g sugar (brown)
  • 1 1/2 tablespoon corn flour (maizena)
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder

Ingredients Β icing

  • 1 banana
  • 1 avocado
  • 2 tablespoon maple syrup
  • 5 dates
  • 1 tablespoon olive oil
  • 1 tablespoon almond butter
  • 1 teaspoon cinnamon
  • A handful crushed, salted peanuts

Cook

  1. Preheat the oven 200 degrees
  2. Shred the carrots, blend the nuts and put that aside
  3. Make the eggs and whisk it with sugar until smooth
  4. Mix above with the rest of the cake ingredients
  5. Coat a baking pan with oil and add the dough
  6. Bake the cake 1 hour (or until the dough doesn’t stick when you put a fork in the middle)
  7. Prepare the icing while the cake is in the oven: Blend all the icing ingredients except the salted peanuts
  8. Take the cake out of the oven when finished and let it rest for 30 minutes before adding the icing
  9. Sprinkle the crushed, salted peanuts on top and serve it warm.

Love, Nikoline

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