Juicy, nutty and simply delicious - and vegan too!
In my vegan January recipes series of course no cake may be missing.
Here now my carrot cake, which is especially not lacking in flavor. He has a wonderful texture, juicy and creamy. The saffron cream on top makes it special, as well as cardamom, cinnamon, coconut flakes and the most caramelized pecans.
Ingredients for a springform pan 24 cm Ø:
- 160 g flour
- 50 g coconut flakes
- 1 tsp baking powder
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 140 g coarsely grated carrots
- 200 g melted vegan butter
- 170 g sugar
- 1 tbsp veg egg (vegan egg substitute)
- 130 ml aquafaba
- 1 tbsp vanilla extract
For the caramelized pecans:
- 100 g pecan halves
- 10 g vegan butter
- 60 g sugar
- pinch of salt
- 1 tbsp water
For the saffron cream:
- 200 g vegan sour cream alternative made from fermented soy (Soyananda).
- 70 g vegan cream cheese alternative (fresh cream), natural
- 70 g vegan butter, room temperature
- 70 g powdered sugar
- 1 tsp ground saffron
Preparation:
First, caramelize the pecans. For this, heat the oven to 200 degrees. Heat the vegan butter, sugar, water and salt in a non-stick pan.
Once the ingredients have melted, add the nuts and stir to mix everything well. Now place the nut mixture on a baking tray with baking paper and separate them with a spoon. Let the nuts roast in the oven for max. 8 min. Please stay with it and keep an eye on the nuts - they burn easily.
Once they are browned, remove them from the oven and let them cool.
Then roughly chop the nuts with a knife. However, larger pieces should still remain (see photo).
Now it's time for the dough: for this, grate the carrots coarsely. Beat the aquafaba with 70 g sugar to a white, stiff snow and set aside.
Now beat the vegan egg mixture (prepare according to package directions) with the remaining sugar in a food processor. Add the melted vegan butter, as well as the vanilla extract.
Now mix in the carrots and 60 g of the pecans, as well as the flour - mixture (flour, baking powder and spices). Finally, fold in the beaten aquafaba.
Preheat the oven to 170 degrees and pour the mixture into a greased springform pan.
Bake the carrot cake for 40 minutes.
In the meantime, make the saffron cream. Beat the room-warm vegan butter with the powdered sugar until creamy. Add the saffron.
In another bowl, beat together the two sour cream and fresh cream alternatives.
Then mix the butter-sugar-saffron cream with the sour cream-fresh cream mixture until homogeneous.
Place the saffron cream in the refrigerator.
Let the finished cake cool completely on a cake rack.
Then spread the saffron cream on top. For garnish, spread the remaining pecans on the cake.
The cake should be stored in the refrigerator and will keep for about 3 days.
I hope you enjoy baking it and enjoy!
xx Dipika
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