Easy vegan carrot cake: All you need is a high-performance blender
Carrot cake is an autumn classic that we associate with many memories of cozy afternoons. We have created a delicious recipe that is vegan and easy to make. All you need is a high-performance blender! Whether you bake the cake or eat it raw is up to you. Because it contains no animal products and has a firm consistency, the carrot cake can also be eaten raw.
"Autumn is the time when nature spreads its coziest blanket and wraps the world in warm colors."
- Anonymous
Vegan Carrot Cake Recipe - simple and delicious
Preparation time : 2.5h of which 30 minutes working time
Quantities : filled cake tin with 24cm diameter makes approx. 6 portions
Ingredients for the base:
- 2 carrots
- 180g pitted dates
- 90g oat flakes
- 120g walnuts
- 90g almonds
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp ginger powder
- 1 tsp vanilla extract
- Shot of plant-based milk
- pinch of salt
* We started mixing manually on a low setting and used the tamper. Slowly increase the speed. The process takes about 15 minutes. 4 minutes.
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High performance blender TUNE PRO from the Pure Line.
Ingredients for the topping:
- 130g cashews
- 1 tbsp tahini
- 3 pitted dates
- 1 tsp vanilla extract
- 80ml plant-based milk
* We used the Tri-Set here and set it to level 1 for approx. one minute mixed.
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The TRI-SET . Practical for mixing small quantities
Instructions for preparing the carrot cake with the bianco di puro high-performance blender
If you want to bake the cake, preheat the oven to 180 degrees.
For the cake base, soak the dates in hot water for about 10 minutes.
Wash them and put them in the blender.
Cut the carrots into large pieces and put them into the blender jug with all the other ingredients of the base. Blend the contents into a solid mass. Small pieces of nuts and carrots can be left over here and there; they give the cake a nice crunch. Line a cake tin with baking paper and spread the mixture evenly.
Consequence Option 1 or Option 2.
For the topping, soak the cashews in hot water for about 10 minutes. Wash them and mix them with the remaining ingredients to form a creamy mixture. Spread the topping on the baked or raw cake base. If you like, you can sprinkle some cinnamon on top. Place the cake in the fridge for at least 2 hours before eating so that the topping cream can thicken.
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Option 1 - Bake a cake: Bake the cake base in the oven for about 30 minutes. This process gives the carrot cake the typical “baked” taste. Allow the cake to cool before topping. |
Option 2 - enjoy raw: Place the cake base in the freezer for 20 minutes. |
Enjoy vegan carrot cake twice
This cake is not only delicious, but also full of healthy ingredients. Carrots provide beta-carotene, nuts and oats add fiber and healthy fats, and dates provide natural sweetness. And all without using any animal products!
Another great advantage of this recipe is that it's easy to prepare with a high-performance blender. That means less work in the kitchen and less washing up. Perfect for anyone looking for a quick and easy kitchen helper. If you don't have a high-performance blender, it's about time!
A blender simplifies your everyday life in the kitchen and saves a lot of time and money. Discover our special selection of top high-performance blenders here .
So why not try a vegan carrot cake today? You will not only love the taste, but also the good feeling of doing something good for yourself and our planet. Enjoy!
