Ingredients
Equipment
Method
Prepare the dough
- Finely grate the carrots and melt the coconut oil over low heat. Preheat your oven to 180° C top/bottom heat.
- Mix the dry ingredients for the dough - the oat flour, the protein powder (optional), the baking powder, the cinnamon, the nutmeg, the salt, the birch sugar - together in a bowl. Then add the apple sauce, oat milk, liquid coconut oil and grated carrots and mix until smooth.
- Pour the batter into your baking tin, smooth the surface and bake your carrot cake at 180° C for approx. 35-40 minutes. To be on the safe side, you can do the stick test.
Mix the icing
- After you have put your cake in the oven, you can start on the icing. Mix the coconut cuisine with the vanilla flavouring, a little birch sugar and the psyllium husks in a bowl. I help a little with a blender, but a mixer is just as good. The icing will seem a little runny, but the psyllium husks will slowly thicken the icing. Place your bowl of icing in the fridge to chill.
Frost your cake
- After your cake is baked, let it cool for at least 15-20 minutes. Then spread your glaze on it and put it in the fridge to cool for at least 30 minutes. Before serving, decorate as desired and most importantly: Enjoy to the fullest! :)