Gulrótarkaka (vegan)

Vegan carrot cake

In fact, carrot cake with cream cheese cream is one of my personal favorite cakes in Iceland. It doesn't matter whether in Reykjavík at Kaffi Loki on Hallgrímskirkja or in the cafeteria in the national park - so far the gulrótarkaka has been really tasty everywhere!

That's why it was a personal need for me to have a "veganized version" of this cake on the blog - as delicious as this cake is!

Ingredients

360 g wheat flour

150 g brown sugar

3 tsp baking powder

2 tsp baking soda

1 Tbsp cinnamon

1 pinch of ground vanilla

400 g almond milk

120 g oil

1 Tbsp apple cider vinegar

4 medium carrots

150 g vegan cream cheese

250 g vegan butter

250 g powdered sugar

1 organic lemon

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

In a large bowl, mix the wheat flour with the brown sugar, baking powder and baking soda as well as the cinnamon and ground vanilla.

Then stir in the almond milk, then the oil and vinegar one after the other until you have a nice, uniform dough.

Peel the carrots, grate them finely and then fold them into the dough.

Pour the dough into two round shapes (approx. 18 cm)...

... and bake for about 25 to 30 minutes in a preheated oven at 350 °F (180 °C) upper and lower heat (test with a toothpick!).

Then let the two cake layers cool thoroughly.

Then prepare the cream:

Stir the vegan butter in a suitable container until fluffy.

Then mix the vegan cream cheese with the butter, then the powdered sugar, the grated organic lemon peel and the squeezed lemon juice.

Place the first base on a cake plate or similar and spread with the first half of the cream.

For purely visual reasons, I first filled some cream into the garnish syringe and sprayed the cream around the edge before I spread the remaining portion of the first aid in the middle between the sprayed "heaps".

Then place the second base on top and spread with the second half of the cream...

...and decorate as you wish.

In my case, chopped hazelnut kernels went onto the top layer of cream, and I had previously filled a syringe full of the cream and sprayed the cream all around so that the edge looked a little more decorative.

Then serve the cake well chilled.

Bon appetit!

[Translated from here.]