This delicious, quick and easy vegan cake is packed with nutrients.
Vegan carrot cake
- 600 g spelt flour
- 3 medium carrots
- 2 soup spoonfuls of baking powder
- 70 g Borges extra virgin olive oil
- 500 ml Borges Natura almond drink
- 1 tsp baking soda
- 150 g raw cane sugar
- Handful of peeled almonds
- Handful of raisins
Step by step
Preheat the oven to 180 ºC (350 ºF).
Grate the peeled carrots into a bowl and mix in the flour, baking powder, olive oil, almond drink, baking soda, and raw cane sugar. Use a blender to blend all the ingredients together, but don’t overdo it: you don’t want to get too much air into the mixture. Add the chopped almonds and raisins and stir.
Cover the base of a cake pan with parchment paper to stop the mixture from sticking (or use olive oil and flour instead). Pour the mixture into the pan and bake for around an hour.