Craving for a rustic and delicious cake? I propose you a particular dessert based on carrots and corn flour, 100% vegetable and low in fat. There are countless versions of this extraordinary dessert: for example, you can follow the doses but make muffins, or enrich the dough with chocolate chips or coconut flakes. Think that it is also delicious using grated zucchini instead of carrots. the palate with this vegan carrot cake!
Video of the Recipe
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Identity Card of the Recipe
- 243 KCal Calories per serving
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Ingrediants
- 150 g of wholemeal flour
- 60 g of hazelnuts
- 100 g of sultanas
- 8 g of baking powder
- Untreated lemon juice and zest
- 50 ml of corn oil
- 50 g of brown sugar
- 200 ml of carrot juice or apple juice
- 200 g of carrots
- 100 g of yellow corn flour
- 1 pinch of salt
Materials Needed
- Round pan from the side of 24 cm or square pan
- Scale weighs food
- Electric grater
- Vegetable peeler
- Sieve
Preparation
- Wash the carrots, dry them and peel them with a potato peeler. Grate the carrots to obtain a julienne.
Did you know that
Those who do not have an electric grater can blend the carrots until a creamy sauce is obtained. As an alternative to carrots, you can use zucchini or pumpkin!- Soften the sultanas in warm water.
- Coarsely chop the walnuts with the knife.
- In a bowl, combine the wholemeal flour, corn flour, julienne carrots, brown sugar, salt and chopped walnuts. Drain the raisins from soaking, then add them to the rest of the ingredients. Flavor with lemon juice and lemon zest.
- At this point, mix the mixture obtained with the carrot juice (or with the apple juice) and the oil. Add the yeast.
- Preheat the oven to 160 ° C.
- Line a hinged pan with a diameter of 24 cm.
- Pour the carrot cream into the pan and bake at 160 ° C for 45 minutes.
Attention!
The vegan carrot cake tends to remain rather moist inside! For this reason, we recommend the toothpick test before removing it from the oven: the stick that is inserted in the center of the cake must remain slightly moist, but not excessively sticky.- Turn off the oven and let the cake cool inside.
- Remove from the oven, cut into slices and serve.
Alice's comment - PersonalCooker
Even if the ingredients are not the same, the carot cake that I have proposed reminds me of the tressian, the typical Venetian cake prepared with polenta. I recommend that you consume the carrot cake only when cold: it is a moist cake due to the presence of carrots, delicious if soaked in almond milk!
Also try the Camille-style carrot tartlets!Nutritional values and Health Comment on the recipe
Vegan Carrot Cake is a food that can be contextualized in the dessert group.
It provides an average amount of energy, which will increase slightly after cooking due to the dehydration of the food; calories are provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, polyunsaturated fatty acids and peptides of medium biological value. Cholesterol is absent and fibers are very high.
Carrot Cake is not particularly suitable for the diet of overweight subjects or with certain metabolic diseases; in case of type 2 diabetes mellitus and hypertriglyceridemia, it is better to minimize the portion and the frequency of consumption. It is suitable for vegetarian nutrition. and vegan. It is relevant to the diet of the lactose intolerant but not of the celiac.
The average portion of Vegan Carrot Cake is around 40-50g (95-120kcal).
