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Carrot Guglhupf


(16cm ring cake pan – for a normal-sized pan, double the ingredient amounts))

200 g (1 ¾ cups) flour
2 big carrots
100 g (1/2 cup) cane sugar, finely grated
100 ml (1/2 cup) plant oil
2 tsp vanilla sugar
3 tbsp lemon juice
½ lemon’s zest, grated
2 tsp baking powder
a pinch of cinnamon
egg alternative (optional)

Prepare the egg alternative. Mix in sugar, oil, cinnamon, vanilla sugar, lemon juice, lemon zest and the grated carrots. Combine flour and baking powder and thoroughly mix them with the rest of the dough.

Grease the cake pan and fill it with dough. Bake at 160°C / 320°F (convection) for about 30 minutes.

75g (1/2 cup) icing sugar
2 drops lemon flavor
1 tbsp amaretto (optional)

Whisk everything into thick icing using 1 to 2 tbsp of hot water (try less at first, the mixture gets runny pretty easily). Use a pastry brush to apply the icing to your still-warm Guglhupf.