1,5 Hours / Serves for 6-8
Teig: 6 mittelgroße Möhren (ca. 350g), 160ml Sonnenblumenöl, 19g gemahlene Leinsamen, 6 EL Wasser, 1 Orangenschale, 90g Kokosblütenzucker, 1 Vanilleschote mit ausgekratztem Mark, 1 EL Zimt, 120g Mehl, 1 TL Backpulver, 1 TL Natrium
Glasur: 70g Kokosjoghurt, 1 TL Ahornsirup, 1/4 TL Maqui Pulver
Preheat the oven to 175°C. Mix the ground flax seeds with water and leave to infuse for 10 minutes. Grate the carrots very finely or cut them into larger pieces and puree them very well.
Stir the flax seeds into the carrots, then add the orange zest, cinnamon, sugar and vanilla pulp.
Sift the flour, baking powder and bicarbonate of soda together and slowly add to the batter, stirring constantly.
Then bake the carrot cake for 50-60 minutes. To check if the cake is cooked through, test with a toothpick. If no batter sticks to the toothpick, the cake is not yet done.
Then leave to cool for 15 minutes. Turn the cake out onto a wire rack and let it cool completely again.
Mix all the ingredients for the glaze and pour over the carrot cake before serving. Dust with additional maqui powder.