התמונה להמחשה בלבדVegan Carrot Cake with Coconut Whip
A rich and tender dessert blending the delicate sweetness of fresh carrots with the complex depth of whole rye flour and ground almonds. Topped with a velvety layer of airy coconut whipped cream, it offers a refreshing finish and a sophisticated plant-based indulgence for any elegant occasion.
- Prep
- 20 min
- Servings
- 8
- Difficulty
- Medium
Instructions
- 1Place the box of vegetable milk in the refrigerator the day before making the whipped cream.
- 2Heat the oven to 180 degrees.
- 3Grease and place baking paper in the pan.
- 4
Nutrition
- Calories
- 467
- Protein
- 6.3g
- Carbs
- 64.3g
- Sugar
- 35.5g
Recommended Equipment & Products
- Electric hand mixer
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Chef tips
For firmer whip, refrigerate the cake for an hour before serving. Add chopped nuts for extra texture.
Culinary reasoning
A rich and tender dessert blending the delicate sweetness of fresh carrots with the complex depth of whole rye flour and ground almonds. Topped with a velvety layer of airy coconut whipped cream, it offers a refreshing finish and a sophisticated plant-based indulgence for any elegant occasion.