This moist carrot cake is light and tasty, not too sweet but amazing and so yummy! ….- just find a good hiding place for it if you want to keep it all for you!
300 g carrots (blended for a few seconds in my Omniblend, so to have a sort of carrot paste)
300 g flour
150 g cane sugar
200 ml almond milk
70 ml vegetable oil
3 tsp baking powder
1/2 tsp vanilla seeds
pinch of salt
Preheat oven 175°C.
Mix together in a bowl together flour, sugar, baking powder, salt, vanilla seeds.
In a bigger bowl, whisk together oil and vegetable milk. Add the dry ingredients to the wet mixture and mix well.
Add the ‘carrots paste’. Pour batter in a cake pan and bake for approx. 45 to 50 minutes. Test for doneness by inserting a wood toothpick, it should be dry when taken out. Cool and enjoy!
I love it with some maple syrup…. but I put maple syrup almost everywhere….