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Glazed Carrot Cake

1 h 35 min

Desserts

4 people

Ingredients

220 ml

OraSì Oat Drink

300 gr

peeled carrots

300 ml

sunflower seed oil

eggs

150 gr

light brown sugar

100 gr

dark brown sugar

300 gr

"0” type flour

100 gr

chopped nuts + more for decorating

1 teaspoon

baking soda

1 teaspoon

baking powder

1 teaspoon

cinnamon

1 teaspoon

powdered ginger

1/2

lemon juice

1 pinch

salt

55 gr

sifted corn starch

3 table spoons

wildflower honey

2 table spoons

OraSì Soy Cream

5 drops

of natural orange extract

MADE WITH

Oat Drink

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Method

Grease and flour a 24 cm springform pan. Heat the oven to 180°C.

Grate or chop the carrots, mix in the lemon juice and set aside.

Whisk the oil, eggs and sugar together well.

Sift the flour, baking soda, baking powder, and spices together and add to the liquid ingredients. Mix until the batter is smooth. Add the salt and chopped nuts.

Pour the batter into the pan and bake in the pre-heated oven for 50 to 60 minutes. The cake is ready when a toothpick inserted into the cake comes out clean.

Let the cake cool in the pan for 15 minutes then remove from pan and cool on a baking rack.

Preparing the oat glaze:
– Pour the Oat Drink and the other ingredients into a saucepan. Stir to dissolve the corn starch.
– Cook over medium heat, bring to a boil and simmer for two more minutes until the glaze has a creamy texture.
– Remove from heat, let cool slightly and add the Soy Cream.
– Spread on the carrot cake and let cool. Decorate with nuts and serve.