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Recipe for Carrot Cake with muscovado sugar

Yields6 ServingsPrep Time20 minsCook Time40 minsTotal Time1 hr

This carrot cake recipe is presented by Relaxed Fruits.

Preparation
 250 Carrot
 25 Almond
 25 Nuts
 130 Apple puree (to replace eggs)
 200 Flour
 100 Muscovado sugar
 ½ Salt
 1 Baking powder
 1 Baking soda
 Lemon zest
 Cinnamon
 Ginger
Frosting
 200 Powdered sugar
 2 Lemon juice
 ½ Apple cider vinegar
Directions
1

Mix the applesauce and sugar until they become fluffy.

2

Add the finely grated lemon zest, then the flour, salt, chopped nuts, and spices, and mix everything well.

3

Then add the very finely grated carrots and finally the lemon juice, mix for a few more moments. Add the dried fruits last.

4

Grease or oil a baking dish generously, then pour in the mixture. Bake in the oven at 180°C for about 40 minutes. When the cake is cooked, unmold it onto a wire rack and let it cool completely.

5

Prepare your icing by mixing all the ingredients, then spread it over your cake.

6

Leave it in the fridge for at least 12 hours.

7

To finish, sprinkle the cake with coconut-almond granola and enjoy!

Nutrition Facts

0 servings

Serving size

6

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