Carrot cake with walnuts and butter cream

Method

Preheat the oven to 180 ° C. Grease a bread baking pan with coconut oil or Prima vegetable margarine. Put the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Add the grated carrots and the brown sugar.

Prepare the egg substitute by mixing 2 tablespoons of egg substitute (or alternatively: Flaxseed flour with 6 tablespoons of water and let rest for one minute. Put oil, vanilla, vinegar and the egg substitute in a mixing bowl and mix well. Let the dough rest for 1-2 minutes to allow the carrots to add their water to the dough. If the dough is to be dried, add some vegetable milk.

Then add the chopped walnuts. Pour the finished mixture into the bread pan and bake in the oven for about 30 minutes. The chopstick sample shows if the cake is ready.

For the buttercream/ frosting: First grind the Cristallino cane sugar into powdered sugar. Then mix all the ingredients for the pour in a bowl well with the fork, until a creamy mass is formed. Spread these over the cake and decorate with carrots and walnuts.

Ingredients

For greasing

• Rapunzel Coconut Oil
  or plant margarine

For the dough

• 250 g of flour Type 1050
• 1 teaspoon Baking powder
• 1 teaspoon soda
• ½ tsp Rapunzel sea salt iodized
• 1 pinch cinnamon
• ¼ tsp nutmeg
• 2 large carrots, grated (250 g)
• 300 g Rapunzel Rapadura whole cane sugar
• 2 tbs vegan egg substitute
• 120 ml canola oil
• 1 tsp Rapunzel vanilla powder Bourbon
• 1 tbs Rapunzel Condimento Rosso
• 100 g Rapunzel walnuts

For the frosting / butter cream

• 2 tbs plant margarine
• 200 g Rapunzel Cristallino cane sugar finely ground in the coffee grinder
  or powdered sugar
• 1/2 tsp Rapunzel Bourbon vanilla powder
• 1 tbs Rapunzel Condimento Rosso
• 2 tbs lemon juice

For decorating

• Rapunzel walnuts
• some grated carrots