Ingredients (20x30cm baking sheet):

  • 3-4 carrots (350 g), peeled and grated
  • 1 apple, pitted and grated
  • 60 g dried dates, finely chopped
  • 230 g spelled flour
  • 200 g ground hazelnuts
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon, ground
  • 1 tsp cardamom, ground
  • 1/2 lemon, zest
  • 1/2 tsp fresh ginger, finely grated (alt. ground)
  • 1/2 tsp salt
  • 1 tbsp apple vinegar
  • 60 g maple syrup
  • 100 ml coconut oil
  • 200 g applesauce (sugar free)

for the frosting:

  • 1 handful hazelnuts, roughly chopped
  • 200 g vegan cream cheese
  • 100 g vegan curd cheese
  • 1-2 TL maple syrup
  • 1 tsp lemon juice, freshly squeezed
  • 1 tsp orange juice, freshly squeezed
  1. Heat tho oven to 180 ˚C.
  2. Line a 20×30 cm baking pan with parchment paper.
  3. Set aside 1 tbsp of the grated carrots for the decoration.
  4. Mix flour, ground hazelnuts, baking powder, baking soda, cinnamon, cardamom, lemon zest, grated ginger and salt in a bowl.
  5. Add the vinegar, oil, dates and applesauce and stir quickly to form a smooth dough.
  6. Fold in the grated carrots and apple.
  7. If the dough is too firm, add some almond or coconut milk.
  8. Pour the dough into the prepared form and smooth it out. Bake in the preheated oven for 30-35 minutes on the middle rack. Take out of the oven and let cool down.
  9. For the frosting mix the cream cheese with curd cheese. Sweeten with maple syrup and season with lemon and orange juice.
  10. Spread on the cooled carrot cake, decorate with hazelnuts and grated carrots. Finally sprinkle with some lemon and orange zest on top.