Today I propose a moist cake with nuts and carrots, flavored with cinnamon. A vegan recipe that remains delicious, even though it contains neither eggs nor dairy products. Moreover, it is very easy to make. The cake is very soft. The nuts add a bit of crunch. You can replace the nuts with hazelnuts or almonds, depending on your preferences.
Preheat the oven to 180°C, static heat.
Line a 22*22 cm square baking pan with parchment paper.
Prepare the dough. In a large bowl, add all the ingredients except for the flour. Mix with a whisk to dissolve the sugar.
Add the flour in three batches and mix well each time until smooth.
Pour the batter into the mold and smooth the surface.
Bake and cook for about 50 minutes or until the wooden skewer comes out clean.
Upon taking it out of the oven, brush the surface of the cake with the topping jam and sprinkle with chopped nuts.
To finish, let the cake cool completely as is. Then unmold, cut, and serve.
0 servings
8
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