Preparation

1

Step 1

Carefully grease the Bundt cake jars. Preheat the empty oven to 180° C (gas mark 2 − 2 ½).

2

Step 2

Peel and finely grate the carrots.

3

Step 3

Mix the dry ingredients in a mixing bowl.

4

Step 4

Add grated carrots, oat milk and rapeseed oil and mix everything with the whisk of the mixer to form a uniform dough.

5

Step 5

Pour the batter into the Bundt cake jars and smooth the surface.

6

Step 6

Place on the cold oven rack or tray and place in the preheated oven.

7

Step 7

Bake the carrot cakes for 30 - 35 minutes. Carry out a swab test. Remove from the oven and let cool on a wire rack.

8

Step 8

If you want to make the small carrot cakes in advance, you can boil them down after baking. To do this, carefully clean and degrease the rim of the jar, then close the jars with a preserving ring, glass lid and preserving clips. Cook in a 100°C water bath for 30 minutes.

9

Step 9

To serve, remove the carrot cakes from the jars. Sift the powdered sugar into a small bowl and mix with enough orange juice to create a viscous icing. Pour into a small piping or freezer bag, cut off a small tip and decorate the cakes with the icing. Sprinkle grated carrots or organic orange zest on top if desired.

For the recipe, you'll need:

Ingredients

Portions

6

Food

  • 300.0 g Carrots
  • 250.0 g Flour
  • 140.0 g Brown sugar
  • 100.0 g Ground hazelnuts
  • 1.0 sachet Baking powder
  • 1.0 tsp Cinnamon
  • 1.0 Pinch Salt
  • some vanilla pulp
  • 200.0 ml Oat drink
  • 100.0 ml Rapeseed oil
  • Grease for the jars
  • 7.0 tbsp Icing sugar
  • Juice of half an orange
  • Grated carrots or orange zest