Camilla Carrotcake

1 comment

Finally, a cake that came really good, without too much modesty! I simply modified a recipe I found in a magazine… location: my parent’s home (dad ate 3 / 5 of it alone!)

150 gr of grated carrots
50 gr of almonds (I used not-blanched, they’re more rustic)
125 gr of sugar cane
250 gr of superfine flour (wholegrain flour is too heavy for a cake like that)
1 small jar of plain soy yogurt
1 / 2 jar of olive oil (I used the yogurt jar)
juice of 1 / 2 lemon (no skin as it was not organic, if you have it, much better)
6-7 chopped dried apricots
1 tablespoon of organic baking powder
1 pinch of baking soda
1 pinch of vanilla bourbon
1 / 2 mashed ripe banana

Combine carrots, sugar, almonds, lemon, yogurt, banana, vanilla and oil. You’ll get a quite liquid mixture. Add flour, a little at a time, and eventually  apricots. Add baking powder and, as last, bicarbonate. The mixture will be quite thick at this point. Grease a spring cake tin (I always use this one as I do not like oiling too much, and with this I can remove the cakes easily anyway!), pour the mixture in and level well. Bake in a static oven at 180°C for 35-40 minutes. Toothpick test, remove from the oven and… enjoy!!!!!!

This is the first cake I did that didn’t come out raw. These vegan cakes are not that simple to do, they rise less than the cruel ones and seem always raw on the bottom. After a few disastrous attempts with simple cakes, I have to say that experimenting with this, which is not that easy, was really a good idea… trust me, I cheated my omnivores parents! Obviously if you have any tips… I trust you!

Chef: Debveg from VeganBlog

  1. EleonoraNW3 1 November 2011 at 11:58

    I bet you and my Mum read the same magazine – she prepared me the same cake a couple of weeks ago. I can testify that it’s absolutely the end of the world, sooooo good!!!

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