Required
Food processor with knife
1.5 l cake pan
Ingredients
75 - 100 g margarine
3 - 4 tbsp sugar
3.5 dl very finely shredded carrot
peel from 1 lemon
juice from approx. half a lemon (or less)
1 dl raisins
1.5 dl soya milk
1 dl shredded hazelnuts (optional, but recommended!)
2 tsp baking powder
3.5 dl white flour (optionally substitute less than half for wholewheat flour)
Serve with vegan cream or ice cream
Directions
1. First clean and peel the carrots, then chop them, throw them in the food processor and run it until very finely shredded, nearly pureed.
2. Then use the food processor to mix the margarine with the sugar. Then throw the carrots into the mix and run just for a little while.
4. Throw this into a big bowl and add lemon peel, lemon juice, raisins, and soya milk. Mix with a ladle or similar.
5. Use the food processor and cut the hazelnuts into a finely shredded substance. Add this to the batter in the big bowl and mix.
6. In a separate bowl, mix together flour and baking powder, then use the ladle and mix this into the batter until you have a somewhat homogeneous-looking batter.
7. Pour the batter into a greased cake pan. Baking paper can be used to avoid sticking. Put the cake into the oven on the lower shelf / rack. Cook for 55 minutes on 175 deg. celsius.
This recipe is an adaptation from the lacto-vegetarian recipe in Inga-Britt Sundqvist's "Vegetarisk kokebok".
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