This moist carrot cake is made without any eggs or butter. Thanks to the addition of apple sauce and oil, it is completely vegan. Alternatively, it can also be made with quince purée.
For the dough:
800 grams carrots
360 millilitres vegetable oil
300 grams of apple sauce
300 grams raw cane sugar
1 tablespoon vanilla sugar
1 pinch of salt
600 grams spelt flour type 630
2 sachets of cream of tartar baking powder
400 grams ground almonds
For the icing:
400 grams icing sugar
8 tablespoons lemon juice
1. Mix the carrots, oil, apple sauce and sugar together well.
2. Add the flour with the baking powder and stir into the batter.
3. Fold in the grated almonds and spread the mixture on a greased baking tray.
4. Bake the cake at 180° C for about 50-55 minutes on the middle shelf.
5. Leave to cool.
6. Mix the icing sugar well with the lemon juice and spread on the cooled cake.
7. Decorate with marzipan carrots.
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