Vegan carrot cake

Vegan carrot cake with coconut icing

Ingredients
For the coconut icing
  • 250 g icing sugar
  • 60 g organic margarine (cooking margarine, e.g., from Alsan)
  • 60 g coconut oil, virgin
  • 50 g coconut milk
  • 1 tbsp lemon juice
  • Zest of one organic lemon
For the topping
  • 20 g pecan nuts
  • 20 g dried cranberries
  • 10 g coconut shavings
  • Zest of one organic lime
Method

Start by grating the carrots and chopping the pecans. Cut the cranberries into small pieces. Combine the oil, sugar, apple purée, and almond purée in a large bowl. Mix together the wheat flour, spelt flour, cream of tartar, salt, and cinnamon. Add the flour mixture to the sugar mixture and stir thoroughly. Then add the grated carrots, coconut shavings, cranberries, and pecans before stirring well again.

Grease the tin with a little Baking Spray Oil and pour in the batter. Bake the cake in the oven at 160°C for 60-65 minutes. If necessary, cover for the last few minutes.

In the meanwhile, you can prepare the icing. Cream the cold margarine with the coconut oil in a mixer. Sieve in the icing sugar and whisk for about 2 minutes until the mixture turns crumbly. Only use the solid part of the coconut milk, not the watery part (use tinned coconut milk with a normal fat content). Weigh 50 g and add to the icing. Mix everything again. Add the zest of one lemon and a little lemon juice before stirring. Chill the icing for 30 minutes.

Take the carrot cake out of the oven, allow to cool briefly and then remove it from the tin. Allow to cool completely on a cake rack.

Cover the cake with the icing. Chop the ingredients for the topping and sprinkle over the icing along with the zest of an organic lime.