Carrot cake with tahini frosting
by Felina Graetz
Preparation time:20 min
Cooking time:35 min
Portions:10
Diet:Vegan
Moist, warmly spiced carrot cake crowned with creamy tahini frosting for a naturally sweet dessert with a nutty twist.
Ingredients
350g
Wholegrain flour
330g
White sugar
12g
baking powder
8g
bicarbonate of soda
10g
Cinnamon
5g
Nutmeg
9g
salt
75g
sunflower seeds
375g
Carrot
180g
apple sauce
165ml
neutral oil
380g
plant based milk
Why we love this recipe
We love this carrot cake with tahini frosting for its moist crumb, warm spices, and creamy nutty topping. It celebrates vegetables, plant-based baking, and shows vegan baking at its best.
Felina Graetz
Steps
1.
Dress a springform pan with 1 tbsp margarine and baking paper on the bottom of the pan.
2.
Preheat the oven to 180 degrees Celcius.
3.
Mix all the dry ingredients in a bowl.
4.
Wash and grate the carrots coarsely and add to the dry ingredients.
5.
Mix the wet ingredients into the dry ingredients until a smooth batter is formed.
6.
Fill the batter into the springform and bake for 50-60 min, check with a toothpick if the cake is baked through. Let the cake cool out completely before adding the frosting.
7.
For the frosting mix the margarine (room temperature) with the caster sugar using a handblender or kitchen machine. Slowly add the tahini or nut butter of your choice.
8.
Add the frosting on the cooled cake and refrigerate for 30min before serving.