Vegan carrot cake with cream topping and walnuts

Step 1/10

Pre-heat the oven at 180 degrees celcius. Use a cake pan with a diameter of 24 centimeters. Make sure this is greased with olive oil.

Step 2/10

• 41⅔ g flour
• ⅛ tbsp baking soda
• ⅛ tbsp salt
• ⅓ tsp ground cinnamon
• ⅛ tbsp ground cardamom
• ⅛ tbsp nutmeg

Mix the flour, baking soda, salt, cinnamon, cardemom and nutmeg in a bowl and put aside.

Step 3/10

• 30 ml plant-based butter (melted)
• 16⅔ g dark brown sugar
• 8⅓ g sugar
• ⅛ tbsp vanilla sugar

Mix the melted butter, brown sugar, sugar, and vanilla sugar together.

Step 4/10

• ⅓ bananas

Smash the bananas and add them to the butter mixture.

Step 5/10

Add the dry ingredients and fold them in with a wooden spoon. Do not mix!

Step 6/10

• 83⅓ g carrots

Add the carrots (grated) to the mixture and fold them in with the wooden spoon. Again, do not mix!

Step 7/10

Put the cake in the oven at 180 degrees Celsius for 35 to 40 minutes. When done, let rest until completely cooled down.

Step 8/10

• 41⅔ g plant-based butter
• 33⅓ g powdered sugar

Now we make the butter spread! Put the butter in a mixer and mix it on the highest speed until the color is turned white. Add the powdered sugar little by little and mix through after every addition.

Step 9/10

• ⅛ tbsp vanilla extract

Add a tablespoon of vanilla extract to the mixture and mix again.

Step 10/10

• 16⅔ g ground walnuts

Cut the cake through horizontally (preferably with a bread knife) and add 1/4 of the butter spread. Spread it out evenly. Put the upper half of the cake back on and add the rest of the spread. (Tip: have a bowl of hot water and heat up the spatula a little. This way, the topping will spread more evenly) Last but not least, add as many walnuts as you prefer. Enjoy!

Enjoy your meal!