Italian Vegan Carrot Cake recipe
Italian Vegan Carrot Cake
This is a dessert that reminds me of London, the city where I lived and that I love. Without the glaze over you may as well say that it is lightweight. With the frosting a little 'less but is really a pleasure.
500 g of carrots
170 g of flour manitoba
170 g of flour type 2
200 g of sugar cane
120 ml of soy milk
100 ml of rice oil
80 g of walnuts and hazelnuts (or other dried fruit to taste)
1 teaspoon of cinnamon
1 teaspoon of ginger
1 teaspoon of ground cloves
1 tablespoon of apple cider vinegar
1/2 teaspoon baking soda
Ingredients for the frosting:
100 g of powdered sugar
100 g of non-hydrogenated margarine
50 ml of soybean milk
You peel the carrots and chop in a food processor. Meanwhile, preheat the oven to 170 degrees. Are reduced flour 2/3 of hazelnuts and walnuts and coarsely chop the rest. In a very large bowl sift it 2 flour, sugar, baking powder and add the cinnamon, ginger, ground cloves and dried fruit reduced to flour.
You add the carrots, oil, soy milk and chopped hazelnuts and walnuts, stirring just until everything is well blended to have, but without turning over. Finally, add the apple cider vinegar and baking soda and ends scrambling last time. Bake for about 40 minutes, using a convection oven in the last 10 minutes.
Meanwhile, prepare the frosting: mount all the ingredients together until you have a smooth cream.
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