Baking a sugarfree vegan carrot cake

First, start by preheating the oven to 180 degrees. Then take a large mixing bowl and add the oat flour, (sifted) almond flour, arrowroot powder, baking powder, baking soda, Steviala Ery-Bronze and cinnamon. You then mix this well together. Then add 150 grams of the chopped carrot, applesauce, lemon juice, Steviala Heavenly Dark and a splash of oil. You then mix with a whisk until smooth. Let the batter rest for 10 minutes in the fridge. After this, pour the batter into a 15 cm springform pan. Then bake the sugarfree vegan carrot cake in the oven for 45 to 60 minutes. In the meantime, check with a skewer if the inside of the cake is cooked. At last, let the carrot cate cool completely.

Making a vegan Heavenly Dark butter cream

Meanwhile, get started with the butter cream. First, make sure all ingredients are at room temperature. Then cut the plant-based butter into cubes and beat gently with an electric hand mixer. Then add the Steviala Frost, lemon juice, vanilla extract and vegetable milk and beat this until lightly. You then let the buttercream rest in the fridge for 15 minutes before continuing with this sugarfree vegan carrot cake.

Then cut the sugarfree vegan carrot cake in half and spread 1/3 of the buttercream on the first layer. Hereafter, you place the top of the cake on top of this and then divide the rest of the vegan buttercream over the rest of the carrot cake. At last, finish it off with crumbs of the carrot cake, shredded carrot and some toasted almond shavings.