One Bowl Vegan Carrot Cake

March 29, 2015

reading time: ca. 1 min

Preparation time: 10 mins + 50 minutes baking time
Main ingredients: carrots, spelt/buckwheat
difficulty level: easy, fool-proof
makes: 1 cake (26 cm- or 10-inch springform pan)
suitable for: vegan, lactose-free, wheat-free, nut free, and delicious "even so" :)

This carrot cake recipe is super fluffy (even though it does not contain any eggs), sweet, but not too sweet, and above all super simple to make.

The credit for this goes to my sweet tooth boyfriend though ;)

Not only does this cake require just one mixing bowl, it's also vegan and optionally gluten free and surprisingly healthy! The only exception to the "healthy" label is the raw cane sugar (which is not to be confused with regular cane sugar). So if you're looking to keep this recipe more natural, substitute the sugar with stevia or some sweet mashed bananas or applesauce perhaps.

Ingredients

400g carrots
juice of 1 organic lemon
150g raw cane sugar, or less
200ml sunflower oil
1 tsp cinnamon
1 package baking powder
400g wholegrain spelt flour OR (for gluten-free option) buckwheat flour
1 package vanilla sugar
Margarine for greasing

also:
- a food processor or blending machine OR a mandoline
- a 26 cm- or 10-inch springform pan

Instructions

Since this is a 1 bowl recipe, it is incredibly simple: Finely grate the carrots (i used my food processor to do the work for me) and mix with remaining ingredients until evenly incorporated. Pour the batter into the greased springform pan, and bake for 40-50 minutes at 180 °C or 350 °F. After cooling, grab a slice and enjoy!