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🍰 Vegan Carrot Cake with Lemon Mint Frosting

383 kcal · 30 min · 4 servings

Ingredients

• Carrots 400 g
• Organic Lemons 1 pcs
• Mint, fresh 10 g
• Spatzle flour, Type 630 200 g
• Apple sauce 100 g
• Hazelnut kernels, ground 200 g
• Brown sugar 120 g
• Margarine, vegan 200 g
• Baking powder 1 packet
• Cinnamon pinch
• Salt pinch
• Vegan fresh spread, plain 100 g
• Icing sugar 450 g

Instructions

1. 1. Preheat the oven to 175 degrees Celsius (convection mode).
2. 2. Peel the carrots and trim off the ends.
3. 3. Grate the carrots coarsely.
4. 4. Wash the lemon thoroughly.
5. 5. Grate about one tablespoon of fine lemon zest.
6. 6. Cut the lemon in half.
7. 7. Squeeze the juice from the lemon.
8. 8. Wash the mint and shake it dry.
9. 9. Chop the mint as finely as possible.
10. 10. Line the bottom of a springform pan with baking paper.
11. 11. Grease the sides of the pan.
12. 12. Add flour, apple puree, ground hazelnuts, cane sugar, margarine, baking powder, cinnamon, and a pinch of salt to a large bowl.
13. 13. Mix the ingredients thoroughly.
14. 14. Fold the grated carrots into the batter.
15. 15. Pour the batter into the prepared springform pan.
16. 16. Bake the cake for about 30 minutes.
17. 17. Place the vegan spread into a separate bowl.
18. 18. Add the grated lemon zest.
19. 19. Add three tablespoons of lemon juice.
20. 20. Add the chopped mint.
21. 21. Add powdered sugar.
22. 22. Beat the frosting ingredients until smooth with a hand mixer.
23. 23. Carefully remove the cake from the oven.
24. 24. Let the cake cool completely for about 60 minutes.
25. 25. Spread the frosting evenly over the cooled cake.
26. 26. Enjoy!

Nutrition per serving

• kcal: 383
• Protein: 6 g · Fett/Fat: 23 g · Carbs: 38 g