Vegan carrot and almond cake

Yields: 10 Servings Difficulty: Easy

Vai alla ricetta

These carrot cakes are delicious, soft, and light, and are egg- and butter-free. They're the perfect solution for a healthy, vegan snack!

The following recipe is for 10 muffins.

Ingredients

0/9 Ingredients

320 gr of carrots (peeled and grated)
3 oranges
220 gr of cane sugar
85 gr of rice milk
85 gr of almond flour
100 gr of corn starch
185 gr of rice flour
25 gr of yeast
140 gr of sunflower seed oil

Instructions

0/5 Instructions

Step 1 In a stand mixer, combine the oil, sugar, and orange juice and zest. Mix until well combined.
Step 2 Gradually add the rice milk to the mixer while it is still running.
Step 3 In a second bowl, mix all the dry ingredients and then slowly combine the dry ingredients in the activated mixer so that they are absorbed well.
Step 4 Finally, mix the grated carrots into the mixture until everything is well combined.
Step 5 Pour the soft mixture into small, well-buttered muffin tins and bake in the oven at 170°C for 50 minutes.

Leave a comment Cancel reply