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🍰 Moist Vegan Carrot Cake with Lemon Glaze

670 kcal · 30 min · 4 servings

Ingredients

• carrots 400 g
• apples, red 1 pcs
• sugar 150 g
• margarine, vegan 200 g
• wheat flour, Type 405 200 g
• hazelnut kernels, ground 200 g
• baking powder 0.5 packet
• vanilla sugar 1 packet
• salt pinch
• cinnamon 0.5 tsp
• vinegar 1 tbsp
• lemons 1 pcs
• powdered sugar 100 g
• pistachios 4 tbsp

Instructions

1. 1. Preheat your oven to 175 degrees Celsius (convection mode).
2. 2. Peel the carrots and trim off the ends.
3. 3. Coarsely grate the carrots.
4. 4. Peel the apple and cut it in half.
5. 5. Remove the core from the apple halves.
6. 6. Coarsely grate the apple.
7. 7. Line the bottom of a springform pan with parchment paper.
8. 8. Grease the sides of the springform pan.
9. 9. Place sugar and margarine into a large bowl.
10. 10. Beat the mixture with a hand mixer until frothy.
11. 11. Add the grated carrots and apple to the bowl.
12. 12. Add the flour, ground hazelnuts, and baking powder.
13. 13. Add the vanilla sugar, a pinch of salt, cinnamon, and vinegar.
14. 14. Mix everything with the mixer until you have a smooth batter.
15. 15. Stir in a little soy drink if the batter is too thick.
16. 16. Spread the batter evenly into the prepared springform pan.
17. 17. Bake the cake in the oven for about 60 minutes.
18. 18. Carefully remove the cake from the oven.
19. 19. Let the cake cool down completely.
20. 20. Cut the lemon in half.
21. 21. Squeeze the juice from the lemon.
22. 22. Place powdered sugar into a small bowl.
23. 23. Mix the powdered sugar with two tablespoons of lemon juice.
24. 24. Coarsely chop the pistachios.
25. 25. Pour the lemon glaze over the cooled cake.
26. 26. Sprinkle the chopped pistachios over the cake.
27. 27. Serve the cake and enjoy.

Nutrition per serving

• kcal: 670
• Protein: 10 g · Fett/Fat: 30 g · Carbs: 98 g