Juicy vegan carrot cake

Recipe carrot cake

You like juicy cakes? Then you’ll love this carrot cake! Because it’s soo wonderfully moist and deliciously squishy that even non-vegans are guaranteed to like it. The special part? Instead of flour, we use finely ground spelt rusks, lots and lots of hazelnuts and grated carrot for a nutty, crunchy result. The list of ingredients is simple and the cake is easy to prepare. PS It tastes good 365 days a year and not just at Easter. Have fun baking and snacking 🤗


250 g grated carrots
250 g finely ground hazelnuts
12 slices of rusk, we used our spelt rusk
150 g sugar
1 organic lemon
1 pck. baking powder
cinnamon, turmeric & salt
50 ml oil
100 ml mineral water
150 ml vegetable drink
optional but recommended powdered sugar & lemon juice for the glaze


First grate the carrots and finely grind the rusks in a blender. Set the carrots aside for now. Mix the dry ingredients together – add a pinch of salt, cinnamon and turmeric to taste. Because we need the lemon zest, it is important here to make sure it is organic and therefore unwaxed. So grate and juice the lemon. Add the juice and zest to the batter. Then mix in the liquid ingredients and mix everything well. Put the dough in a greased and floured baking pan and put it in the oven preheated to 180 degrees. Bake for at least half an hour, then test the cake with a chopstick until the cake is done and no more dough sticks to the chopstick. In the meantime, make a thick glaze with powdered sugar and lemon juice and pour it over the cooled cake. The cake is ready, enjoy trying it!