Tart and sweet carrot lemon cake

Carrot lemon cake vegan

‘Hiding’ vegetables in sweet baked goods is a great way of making them healthier and to up your five-a-day quota. And it makes for really tasty treats! I recently had my pantry overflowing with carrots and a sudden hunger for lemon cake – so I decided to combine carrot cake and lemon cake to produce their lovely and delicious love child. If you want to make this cake more carrot cake like, you can add some cinnamon to the batter – but it also tastes awesome without it! 

You need: 

  • 400 g carrots
  • 400 g whole grain spelt flour
  • 200 ml apple sauce
  • 100 g sugar
  • 80 ml mild vegetable oil
  • 2 organic (!) lemons
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla essence

Shred the carrots (or be lazy and just dump then in your food processor) and juice and zest the lemons. Mix vegetable oil, sugar and apple sauce and stir well. Add carrots, lemon juice and zest and mix until well combined. Add the remaining ingredients and stir until you get a smooth batter. Start preheating the oven to 180° C. Lightly grease a cake form (or use a non-stick one) and pour in the batter. Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Transfer to a cooling rack and leave to cool. Enjoy!


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