Healthy vegan Swiss carrot cake
Prep time: 
Cook time: 
Total time: 
Serves: 1
  • 2 big carrots, finely grated
  • 300g spelt flour
  • 150gr sugar (works with all kind of granulated sugars)
  • 180g grounded almonds
  • 15gr baking powder
  • ⅔ cup (150ml) sunflower oil
  • ⅔ cup (150ml) oat milk or any non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • ¼ tsp nutmeg
  • a pinch of fine sea salt
  • Icing
  • 200gr vegan cream cheese
  • 1 tsp lemon juice
  • 150gr powdered sugar
  1. Preheat your oven to 350F (180 degree)
  2. In a medium bowl, combine the grated carrots with the sugar, grounded almonds, sunflower oil, milk, vanilla, cinnamon, nutmeg and salt.
  3. In another bowl combine the spelt flour with the baking powder. Gradually add to the carrot mixture in the other bowl until well combined.
  4. At the end, add the apple cider vinegar and immediately put in the baking tin and then in the oven. (Do not heavily whisk in the apple cider as this could make the whole mass sticky)
  5. Bake the cake for 25-30 minutes (But always check with a toothpick as every oven and baking tin is different!)
  6. For the icing, combine all ingredients and spread on the cake. If the mixture is too liquid put in the fridge for some minutes or/and add more powdered sugar.
  7. If you want add decoration like marzipan carrots
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at