sugarfree vegan carrot cake with cream cheese frosting

It is eastern and as always a very rainy one.
The whole last week was grey and rainy and I am so in need of warm sun and colours.
But still I love this time of the year. Every day I check the garlic in our little garden here at home and spotted the first little tops yesterday. To watch nature awake is one of my favourite things.

To bring a bit more colour and eastern feeling in our home I made a simple vegan, sugar free carrot cake yesterday. The cake by it self is even sweetener free I just couldn't resist to add some maple syrup in the cream cheese frosting.
Hope you will enjoy this simple recipe!

  • 250 gr spelt flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 150 gr shredded carrot
  • 100 gr vegan margarin
  • a pinch of salt and vanilla
  • 350 gr soy or oat yoghurt
  • 20 fresh dates

Blend the joghurt and dates to a smooth cream. Add the remaining ingredients and blend them to a smooth dough. Fill the dough in a greased spring form and bake on 170 °C for 40-45 min.
Let it cool down and apply the frosting.

cream cheese frosting 
  • 300 gr vegan cream cheese ( my favourite is påmackan from oatly, I never found a better vegan cream cheese)
  • 6 tbsp maple syrup
Mix the ingredients to a cream and apply on the cake. Decorate with eatable flowers and serve!


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