Recipe: carrot cake, the richest vegan and healthy option in the world!

This carrot cake is an ideal option for when you have guests at home. In addition, the dough is prepared with a walnut flour, which gives it a touch of very original flavor and a different texture. This recipe is suitable for vegetarians, but not for vegans, as it contains eggs and butter.

Recipe: carrot cake, the richest vegan and healthy option in the world!

Carrot is one of the most produced and consumed vegetables in the world, Asia is the largest producer followed by Europe and the United States.

We know about the carrot that it benefits our eyesight and the health of our skin, but its composition, rich in vitamins and minerals, provides many other benefits for our body.

It is an easy carrot cake that offers an exquisite and unusual contrast of flavors, and that you can fill and decorate in your style although in this recipe we give you some ideas. In addition, it should be noted that the carrot is a tuber with a high nutritional value so it cannot be missing in our daily diet and that of the little ones.



carrot (3)


sugar (100 gr)

cooking cream (200 ml)

butter (2 c / s)

eggs (2)

walnuts (25 gr)

flour (100 gr)

water (1 c / s)

blueberries (50 gr)


Step 1. To make the carrot cake batter, add the walnuts to a food processor until you get a uniform flour. Add the sugar, salt and flour and beat.

Step 2. In a bowl, add the dough and add the butter. Knead with your hands until you get a compact ball.

Step 3. Cover a baking dish with greaseproof paper. Place the ball of dough on one side and cover with the other half of the greaseproof paper. With a rolling pin, knead and stretch until very fine. Afterwards, let it cool for 30 minutes.

Step 4. In a 23 cm cake pan, delicately adjust the dough and fold the excess dough from the edges over on itself to make it thicker and more defined. Heat the oven to 200º C. Line the dough with aluminum foil or greaseproof paper and fill it with dried chickpeas.

Step 5. Bake until the edges are puffed and lightly golden, about 10 minutes at 180ºC. Carefully remove the paper and chickpeas and bake for an additional 20 minutes to allow the center of the dough to dry.

Step 6. To make the filling, cut the carrots into 2 cm slices, put them in a large saucepan, cover with water, add 2 teaspoons of salt and bring to a boil. Adjust the intensity of the heat and simmer until tender, 20 to 35 minutes, depending on the shape and how old they are. Drain them well and transfer them to the glass of a blender.

Step 7. In a saucepan, add the sugar and 60 ml of water to the saucepan, stir to soak the sugar and cook over medium-high heat without touching it, for 5-6 minutes. With caution, add 60 ml of cream and beat until the caramel has a smooth texture (be careful as the caramel burns a lot and may splash) Add the butter and a pinch of salt and stir.

Step 8. Pour the caramel sauce into the blender glass with the carrots. Add the remaining cream, the whole eggs and the yolk. Beat on high speed until smooth. Reserve until the cake batter is set.

Step 9. Pour the dough filling and bake until set, about 1 hour. It should be soft, with the top slightly hollowed out.

Let the cake cool completely before cutting it. You can also decorate it with blueberries.


Arymel García

Editor of Passionate about nutrition and healthy living, I have been a content creator for 8 years.+ info

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