The fasting period is over and on Easter we can feast again. We have the recipe for a delicious vegan carrot cake for your Easter weekend. Make the cake from the organic and family hotel Gut Nisdorf right away and enjoy it.
Carrot cake in northern Germany
Born in Switzerland, Jürg Gloor runs Gut Nisdorf on the Bodden coast in northern Germany together with his wife Sabine. From Switzerland, he has kept the recipe for the Rüblikuchen (carrot cake), which is gladly offered in the vegan version at Gut Nisdorf.
Vegan Rüblikuchen
2. April 2021
: einfach
Ingredients
- 250 g grated carrots
- 375 g spelt flour (630)
- 200 g sugar
- 100 g ground walnuts
- 100 g ground hazelnuts
- 2 teaspoons homemade vanilla sugar (alternatively 1 packet bought)
- 1 packet baking powder
- 1 teaspoon cinnamon
- 1 pinch salt
- 200 ml rapeseed oil
- 100 ml soy drink
Directions
- Step 1 Mix the ingredients and bake at 180 degrees (convection oven) for 40 to 60 minutes
- Step 2 The cake is still moist the next day. You can decorate it with icing, pistachios and dried carrot shavings. If you want to save those calories, it tastes very good without.
You might like this too: HEALTHY BREAKFAST RECIPE – VEGAN ZUCCHINI CAKE FROM ECO PARK HOTEL AZALEA
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