Carrot cake is a classic that we associate with many memories of cozy afternoons in fall. We have created a delicious recipe that is vegan and easy to make. All you need is a high-speed 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 can also be eaten raw.
“Autumn is the time when nature spreads its coziest blanket and wraps the world in warm colors.”
– Anonym
Vegan carrot cake recipe – simple and tasty
Preparation time: 2.5 hours, including 30 minutes of working time
Quantities: filled cake tin with a diameter of 24cm makes approx. 6 portions
Ingredients for the base:
- 2 carrots
- 180g pitted dates
- 90g oats
- 120g walnuts
- 90g almonds
- 1 Tl. cinnamon
- 1/4 Tl. nutmeg
- 1/2 Tl. ginger powder
- 1 Tl. vanilla extract
- sip of plant based milk
- pinch of salt
*We started mixing manually on a low level and used the masher. Increase speed slowly. The process takes approximately 4 minutes.
Ingredients for the topping:
- 130g cashews
- 1 El. tahini
- 3 pitted dates
- 1 Tl vanilla extract
- 80ml plant based milk
*We used the tri-set here and mixed on level 1 for about one minute.
Instructions for preparing the carrot cake with the bianco di puro high-speed 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 jug.
Cut the carrots into rough pieces and add them to the blender jug along with all the other base ingredients. Mix the contents into a solid mass. Small pieces of nuts and carrots can be left here and there; they give the cake a nice crunch. Line a cake tin with baking paper and distribute the mixture evenly.
Follow Option 1 or Option 2.
For the topping, soak the cashews in hot water for about 10 minutes. Wash them off and mix them with the remaining ingredients to form a creamy mixture. Spread the topping over the baked or raw cake base. If you want, you can sprinkle some cinnamon on top. Place the cake in the refrigerator for at least 2 hours before eating so that the topping cream can thicken.
Option 1 – bake the cake:
Bake the cake base in the oven for about 30 minutes. This process gives the carrot cake its typical “baked” taste. Allow cake to cool before topping.
Option 2 – enjoy it raw:
Place the cake base in the freezer for 20 minutes.
Enjoy the vegan carrot cake to the fullest!
This cake is not only delicious but also full of healthy ingredients. Carrots provide beta-carotene, nuts and oatmeal add fiber and healthy fats, and dates add natural sweetness. And all this without using any animal products!
Another big advantage of this recipe is that it is easy to prepare with a high-speed blender. This means less effort in the kitchen and less washing up. Perfect for anyone looking for quick and easy kitchen help. If you don’t have a powerful blender, it’s time!
A mixer simplifies your everyday life in the kitchen and saves you a lot of time and money. Discover our special selection of top high-performance mixers here.
So, why not try out the vegan carrot cake today? Not only will you love the taste, but also the good feeling of doing something good for yourself and our planet. Bon appetit!
