Lenten Carrot Cake with Walnuts
8 servings
120 minutes
The hardest part of this cake is to grate a lot of carrots on the smallest grater. Otherwise, everything is extremely simple. Apricot juice, which is mixed into the dough, makes the taste more interesting, and the texture of the dough smoother and even creamier. And it allows you to avoid the common sin of vegan and Lenten baking - excessive density and dryness.
1
First, we clean and grate the carrot, and then it rests a bit in the refrigerator.
- Carrot: 4 pieces
2
We mix sugar with butter.
- Sugar: 1 glass
- Vegetable oil: 8 tablespoons
3
We pour the mixture with juice. I took apricot juice - it's quite thick in consistency. I think it's better not to risk with pineapple.
- Apricot juice: 1 glass
4
Walnuts can be ground in a blender not too finely, so that large pieces are found in the pie. I used a coffee grinder, and it turned into just nut shavings. I added that too.
- Walnuts: to taste
5
We mix the flour with the baking powder. I took the baking powder according to the instructions on the package. I added sugar with cinnamon. You can just use cinnamon.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Sugar: 1 glass
- Cinnamon: to taste
6
Mix everything together: a mixture of sugar and juice, carrot, flour.
- Carrot: 4 pieces
- Wheat flour: 200 g
- Sugar: 1 glass
- Apricot juice: 1 glass
7
Bake in a preheated oven. I baked at 180 degrees for about 1 hour and 20 minutes.
