Vegan Carrot Cake
4 servings
40 minutes
Vegan carrot cake is a tender, aromatic, and surprisingly delicious dessert that rivals classic baked goods. Its roots trace back to European traditions where carrots were used in desserts since ancient times due to their natural sweetness. This cake delights with its softness and slight moisture, while cinnamon adds a warm spicy aroma. It pairs wonderfully with a cup of tea or coffee and is perfect for cozy family breakfasts and friendly gatherings. With no animal products, it is ideal for vegans and those following a healthy diet. The simplicity of preparation makes it accessible even for culinary beginners, while natural ingredients allow for pure taste and texture enjoyment. It's amazing how such simple components can create such rich flavor!
1
Mix flour, sugar, baking soda, and cinnamon.
- Wheat flour: 200 g
- Sugar: 150 g
- Soda: 0.5 teaspoon
- Cinnamon: 1 teaspoon
2
In another container, mix milk, butter, vinegar, and vanilla sugar.
- Plant milk: 125 ml
- Vegetable oil: 60 ml
- Apple cider vinegar: 2 teaspoons
- Vanilla sugar: 2 teaspoons
3
Add the liquid mixture to the dry and mix.
- Plant milk: 125 ml
- Vegetable oil: 60 ml
- Apple cider vinegar: 2 teaspoons
- Vanilla sugar: 2 teaspoons
4
Add grated carrot to the mixture and stir.
- Carrot: 1 piece
5
Pour into a greased mold. Bake for 40-45 minutes at 170 degrees.
- Vegetable oil: 60 ml