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You must think I am crazy. You don’t hear from me in forever and then boom, two posts in a row. Well, thank my coworkers. They were blown away by this vegan carrot cake and I promised to write down the recipe for them. So, hello there, here you go! By the way, can you believe that this was the first carrot cake I have ever had in my entire life? I was always the kind of person thinking: don’t put vegetables in my sweets! But sometimes you’ve got to change your perspective. And in this case, it was so worth it! Flavoured with cinnamon and lebkuchen (gingerbread) spice this cake tastes like a giant juicy elisenlebkuchen. And those are very good! The cream cheese frosting compliments the flavour just perfectly.
The recipe is adapted from a (non) vegan carrot cake recipe I found in a pretty new baking book called “Einfach natürlich Backen“. It’s a German baking book that has a couple of vegan recipes but most call for eggs and/or butter. Which, as you all know is not a problem at all. In this recipe I simply replaced the eggs with apple sauce. I also used mostly einkorn flour instead of spelt and changed a couple of other ingredients. The einkorn flour is home ground, but since my flour mill broke, I sort of MacGyvered it and used a good old coffee grinder to make my own flour. it came out quite course, but worked out perfectly in this recipe. Since this is probably not working for you, I recommend to use whole spelt or wheat flour instead.
Note: If you don’t have lebkuchen spice I have provided a recipe below. You can use user spice mixes instead, too (gingerbread, pumpkin pie).
For the cake: For the icing: *Lebkuchen Spice: Combine all ingredients for the spice mix and store in an airtight container.
For the cake:
For the icing:
Combine all ingredients for the spice mix and store in an airtight container.