Image for illustration onlyVegan Carrot Cake with Coconut Cream
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and tender dessert blending the delicate sweetness of fresh carrots with the complex depth of whole rye flour and ground almonds.
- Prep
- 20 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Put the box of vegetable milk into the fridge the day before making the whipped cream.
- 2Heat the oven to 180 degrees.
- 3Grease and place baking paper in the pan.
- 4
Nutrition
- Calories
- 467
- Protein
- 6.3g
- Carbs
- 64.3g
- Sugar
- 35.5g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
Refrigerate the cake for an hour for a firmer cream. Consider adding chopped nuts for added crunch.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. A rich and tender dessert blending the delicate sweetness of fresh carrots with the complex depth of whole rye flour and ground almonds.