Today I have a very delicious and vegan cake recipe for you. The recipe fits perfectly for spring. When someone thinks of carrots certainly the first idea isn`t to bake with these. But the carrots make the cake wonderfully juicy and soft.
– 150 g ground hazelnuts
– 400 g Carrots – peel and grate
– 100 g sugar
– 25 g coarse oatmeal.
– 10 g Vanilla sugar
– Lemon zest – rasps
– 1/2 lemon – juice
– Pinch of cinnamon
– 1/2 apple – finely grated
– Pack Baking Soda
– As egg substitute: 1-2 potatoes cut into small pieces and cook with a little water. When these are cooked mash to mashed potatoes and use 2 tablespoons as a replacement for 2 eggs.
Grate the Carrots and mix with the remaining ingredients. Process all ingredients to an uniform dough and add 2 tablespoons of mashed potatoe. If the dough is not liquid enough add 1 tablespoon water.
Pour everything into a suitable baking pan and bake at 180 ° C for 45 minutes.