Carrot Cake
Vegan, Gluten free
In total: 1h 0min, Active: 20min
Ingredients
8
Person/People
- 1 tablespoonorganic flaxseed
- 40 gorganic coconut flakes
- 40 gorganic chocolate, chopped
- 1 teaspoonbaking powder
- 1 teaspoonvanilla sugar
- 1 teaspooncinnamon
- 50 gground organic almonds
- 200 gorganic carrots, grated
- 170 gorganic cashew puree (or other nut puree)
- 70 gorganic agave syrup
- 90-100 mlBiotta carrot juice
- 100 gicing sugar ( Optional )
How it's done
- Preheat the oven to 180 degrees (top and bottom heat). Line a cake tin with baking paper.
- Mix the flax seeds with 3 tablespoons of water and leave to soak for 5 to 10 minutes.
- In a bowl, mix together the dry ingredients (grated coconut, chocolate, baking powder, vanilla sugar, cinnamon and almonds). Add the flax seeds and mix in.
- Then add the remaining ingredients and stir in.
- Spread the mixture into the cake tin, smooth it down and bake for 40 minutes. Do a stick test. Then leave to cool completely.
- Optionally mix together a glaze of icing sugar and carrot juice and spread onto the cake.
Enjoy your meal!
