Vegan Carrot Cake

INGREDIENTS:

• 1 mug of rice flour
• 1 mug of oatmeal
• 1 teaspoon tapioca starch
• 12 g baking powder
• 1 pinch baking soda
• pinch of salt
• 1.5 pinches cinnamon
• 1.5 pinches ground ginger
• 1.5 pinches nutmeg
• 1.5 pinch turmeric
• 1 mug sugar
• Grated 2 medium beets
• 1 mug of orange juice (I now had peaches)
• 1/2 mug cooking oil
• 1 handful of walnuts or almonds cut, sliced
• To the top:
  • A mixture of 2 tbsp powdered sugar + 4 tbsp lemon juice
  • To decorate almonds to taste

 

PREPARATION:

1.) Preheat the oven to 180 ° C.

2.) Mix the dry ingredients in one bowl and the wet ones in another.

3.) Grate the beets.

4.) Add the wet ones to the dry materials and mix it.

5.) Add the grated beets too and again mix it.

6.) Line the cake shape with baking paper or with oil and flour.

7.) Pour the mass into the cake shape and put into the preheated oven and bake it for approx. 35 minutes. But check it and if the top blushes, cover with aluminium foil.

8.) It’s good if carefully touching the top isn’t flowing, but it’s not as hard as a "shoe sole".

9.) Let to cool on a rack.

10.) Mix the icing sugar with the lemon juice and when the cake is completely cooled, sprinkle it.