Thanks to Marion Flipo's talent, this classic becomes melt-in-your-mouth, light, gluten-free, and still egg-free 👌
A comforting recipe, accessible to all and 100% vegan if desired
Carrot cake preparation
- Preheat the oven to 180°C.
- Roast the pecans(100 g + 30 g) for 15 minutes at 180°C, then set aside.
- Prepare the dough:In a large bowl, mix all the dry ingredients.
- Add the oil, apple juice and vanilla extract, then mix until you obtain a smooth paste.
- Stir in the grated carrots, raisins and 100g of toasted pecans.
- Pour the mixturein a cake tin.
- Bake for 50 minutes at 180°Cthen continue cooking for 10 minutes at 160°C.
- Check the cooking: the blade of a knife should come out clean.
- Prepare the icing:Mix together the cream cheese, icing sugar and lemon zest.
- Ice the cake once it has completely cooled.then decorate with the remaining 30g of pecans.