2 cups flour (254 gr)
2 teaspoons baking powder
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1 1/4 cup apple sauce (250 gr)
1 cup vegetable oil (198 gr)
1 cup granulated sugar (198 gr)
1 cup brown sugar (198 gr), maar 120 gr is ook genoeg
1 teaspoon vanilla extract
3 cups grated carrots (390 gr)
1 cup shredded coconut of gemalen hazelnoten (90 gr)
1 cup walnuts chopped (80 gr)
1 cup raisins (130 gr)
Cream filling
Kijk onder ‘Torten’ - crème ipv slagroom of botercrème, vegan’
Ik heb de helft niet gesneden en gevuld, de andere heb ik met de crème gevuld gemaakt van cashewnoten, soyajogurth, citroensap en suiker.
To make the Carrot Cake, preheat the oven to 350. (175 °C). Line the bottom of an 8" or 9" cake pan (ik heb mijn 4-kante siliconen genomen want ik wilde ook zonder doormiddensnijden en cream filling) with parchment paper and spray with bottom and sides with oil. Set aside.
In a large bowl mix together flour, baking powder and soda, spices, and salt.
In a separate bowl combine apple sauce, oil, white and brown sugars, and vanilla extract. Stir together. Mix in grated carrots and coconut.
In 2 to 3 batches, add the dry ingredients to the wet, gently mixing to combine. Once an evenly-hydrated batter has formed, fold in the walnuts and raisins.
Pour the cake batter into the prepared cake and bake for about 1 hour, until a knife inserted in the middle of the cake comes out clean.
Remove the cake from the oven and let cool completely until removing from the pan and slicing. Place it in the refrigerator and chill for easier handling.
Once the cake is completely cool, remove from pan by flipping upside down and cut the cake it through the middle into two or three layers. Of niet. Of in maar 2 layers.