This blog post also is available in German.
Carrot cake belongs to Easter, like chocolate bunnies and sugar eggs. Today, the classic is reinterpreted in the form of carrot slices. Below carrot cake, above delicious cream cheese lemon frosting. At the bottom compact and juicy, at the top creamy and light. Doesn’t that sound heavenly? And did I already mention that the cuts are completely vegan? Ok, unfortunately the marzipan carrots are missing – note to myself; make sure to find out where you can buy vegan marzipan carrots in Bern – since they all had milk protein in them somehow. However…. But back to the carrot cuts…
If you are already invited to brunch, these cuts are the perfect sweet snack to bring. And if it is not a vegan brunch then they truly are a must. Like that you can at least eat something *lol*. Does the situation sound familiar to anyone? Most non vegan Easter brunches will have butter plait, cheese and eggs for tapping. Just by the way; Yes, we Swiss made a sport out of eating eggs at Easter by tapping colored eggs against each other and the one whose egg goes out of the game without a dent is the winner. Swiss traditions aside… If you want to be on the safe side that you can have something to eat at a brunch, it’s best to bring your own. And this is where these carrot slices come into play, because they are guaranteed to taste good even to non-vegans! And if the brunch takes place at your home, then these slices are also perfect for all your guests with a sweet tooth.
Now let’s talk about the consistency of the carrot cake. I don’t know how you like your cake, but I like mine juicy and moist – I’m aware of the ambiguity! But wet is not to be confused with raw, respectively not properly baked. It literally took me three attempts until the cuts had the right consistency and height. Who knows this problem? It happens to me all the time with my baking experiments. Sometimes the dough remains raw or does not come out in such a way as I would like it to be. The same goes for these carrot slices; first attempt too little dough and too bland, second attempt inside half raw, third attempt PERFECT! Baked through, nicely juicy and sweet, but not too sweet. Just absolute cake heaven with the fresh, slightly sweet cream cheese frosting on top!
So if, like me, you’re not a professional baker, then the recipe is definitely something for you! Not to mention, that I’ve already done the work of testing with my three attempts.
In the recipe you’ll see that I used so-called flaxseed eggs instead of real eggs. A vegan go to and you`ll find these in many vegan cake recipes. These eggs actually are just flax seeds soaked in water. This works with whole flax seeds as well as ground ones. Personally I don’t like it that much when whole flax seeds are in the cake. Therefore I always grind some of them in advance and keep them in a mason jar. Like that I am always ready to bake. Shredding works super well with a food processor. If there is any need to got deeper into this topic, I’m happy to write a detailed blog post about it. Just let me know!
Now I wish you a lot of fun baking and a blessed Easter together with your family and friends.
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Carrot Cake Slices
- 100 g rice syrup organic
- 75 g coconut oil organic
- 200 ml almond milk organic
- 2 tbsp apple vinegar organic
- 500 g shredded carrots organic
- 2 flaxseed eggs 2 tbsp flaxseeds + 5 tbsp water
- 1 pinch of salt organic
- 7 g baking powder organic
- 2 tsp ground cinnamon organic
- 1/2 tsp ground ginger organic
- 1/2 tsp ground cardamom organic
- a pinch of ground clove organic
- a pinch of ground nutmeg organic
- 350 g whole wheat flour organic
- 50 g xylitol organic
- 1 lemon, juiced organic
- 200 g vegan cream cheese organic
- 50 g confectioner`s sugar organic
- 1 carrot organic
- Preheat oven to 180° Celsius.
- Peel and grate the carrots. I did it with an electric food processor, but it also works by hand.
- Mix the ground flaxseeds with water and let it soak (about 5-10 minutes).
- Melt the coconut oil in a pan. Grease the baking tin (20x20x5cm) with a little bit of melted coconut oil.
- Put all the liquid ingredients (up to and including grated carrots) in a bowl and mix.
- Mix the dry ingredients (up to and including xylitol) in another bowl.
- Step by step add the dry ingredients to the liquid ones and stir continuously. Pour the cake mixture into the baking tray and smooth down.
- Bake in the oven for 40 to 50 minutes (middle rack). Make sure to test with a wooden stick beforehand. No cake mixture should stick to the wooden stick. Allow the cake to cool and then carefully lift it out of the mould.
- Juice a lemon.
- Put the cream cheese, lemon juice and icing sugar in a bowl and mix well with a food processor.
- Use a scraper to spread Frosting over the cooled carrot cake.
- Cut the cake into slices (approx. 10 pieces).
- Peel the carrot and cut into strips with a peeler. Use kitchen scissors to cut the strips into small pieces and place them on top of the frosting. Alternatively, use vegan marzipan carrots.