What better way to round off a lunch than with a tasty dessert? Today we're cooking a vegan carrot and pistachio cake – a favorite of both kids and adults alike.
What's more, it's the perfect way to get some vegetables into the little ones' diets. The combination of the carrots and the pistachios is simply delicious, and it yields a cake that is moistier than most others.
For 12-15 portions.
How many servings do you want to cook?- +
of spelt wheat flour
of organic panela
of chopped walnuts
Light Flavor Olive Oil
of cinnamon powder
of baking soda
of liquid vanilla
of a lactose-free coconut drink (optional)
of panela (optional)
of vanilla (optional)
of raw, chopped pistachios (optional)
Preheat the oven to 356º F while preparing the cake batter.
Line a cake pan with baking paper or grease it with a bit of olive oil.
Now it's time to prepare the cake batter. To do that, peel and shred the carrots.
Mix the olive oil, panela, carrots, walnuts, and water in a bowl.
Sift in the flour with the yeast and the baking soda and then add the cinnamon. Mix well to avoid lumps. Add a pinch of salt and the liquid vanilla.
Pour the batter into the cake pan and bake for 45 minutes at 356º F.
When the cake is ready, take it out of the oven and let it cool for ten minutes before removing it from the pan.
If you wish to add frosting, the cake must be completely cool to be able to cut it into layers easily. Beat the coconut drink with the panela and vanilla; fill the cake, frost the top layer, and finish it off with chopped pistachios sprinkled on top. Enjoy!
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