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all recipes
Dessert
Carrot cake with walnuts and butter cream
Details
20 min
35 min
vegan
print
Wilhelm Studio
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
Details
20 min
35 min
vegan
print
Wilhelm Studio
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.
Carrot cake with walnuts and butter cream
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
Details
20 min
35 min
vegan
print
Wilhelm Studio
Carrot cake with walnuts and butter cream
Rapunzel Products
Condimento Rosso
Bourbon vanilla powder HAND IN HAND
Walnut kernels halves
Canola oil mild
Cristallino cane sugar HAND IN HAND
Rapadura whole cane sugar HAND IN HAND
Coconut oil virgin HAND IN HAND
Sea salt with iodine
HAND IN HAND
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