Vegan carrot and pistachio cake recipe!
OIL USES: Bake
INGREDIENTS
SERVINGS: 1
- 3 cups of spelt wheat flour
- 1.25 of organic panela
- 3 cup of carrots
- 1 cup of chopped walnuts
- 1 cup of water
- 0.75 cup Light Flavor Olive Oil
- 1 teaspoon of salt
- 1 teaspoon of cinnamon powder
- 1 teaspoon of baking soda
- 1 teaspoon of yeast
- 1 teaspoon of liquid vanilla
- 1 cup of a lactose-free coconut drink (optional)
- 1.5 cup of panela (optional)
- 1 teaspoon of vanilla (optional)
- 2 teaspoon of raw, chopped pistachios (optional)
PREPARATION
1
Preheat the oven to 356º F while preparing the cake batter.
2
Line a cake pan with baking paper or grease it with a bit of olive oil.
3
Now it's time to prepare the cake batter. To do that, peel and shred the carrots.
4
Mix the olive oil, panela, carrots, walnuts, and water in a bowl.
5
Sift in the flour with the yeast and the baking soda and then add the cinnamon. Mix well to avoid lumps. Add a pinch of salt and the liquid vanilla.
6
Pour the batter into the cake pan and bake for 45 minutes at 356º F.
7
When the cake is ready, take it out of the oven and let it cool for ten minutes before removing it from the pan.
8
If you wish to add frosting, the cake must be completely cool to be able to cut it into layers easily. Beat the coconut drink with the panela and vanilla; fill the cake, frost the top layer, and finish it off with chopped pistachios sprinkled on top. Enjoy!
