How to make
Heat the water for the cake layer (on an electric kettle or on the stove) and while hot - pour it into a deep bowl.
Dissolve the soda with apple cider vinegar in it. Stirring by hand with a wire whisk, add one after the other - the brown crystal sugar, the vanilla, the unrefined sunflower oil, the carob powder, the cinnamon and the oats. Gradually pour the whole grain and brown flour and as soon as the mixture absorbs them evenly - leave it for a while, while you prepare the carrots, which we add to the liquid batter in the bowl, after peeling and grating them.
Spread half of the mixture in a cake mold with a removable ring - with a size of 7″ (17 cm) in diameter, greased with sunflower oil. Bake at 360°F (180°C) for about 30 minutes.
While the first cake layer is baking in the oven, begin to prepare the cream by peeling and grating the carrots and the apple on a regular coarse grater and the fresh ginger root on a very fine (like for chocolate) grater, through which the threads do not pass, in order to remove and use only its puree and juice. Mix them with brown crystal sugar and cinnamon - by lightly crushing them with your hands to release their juice and leave them aside.
Take the baked carrot cake layer out of the oven, open the ring of the mold and separate it from the bottom, using a thin knife. If it has risen with a tip when it cools, carefully cut out the excess part so that an even round sponge cake layer is obtained.
Wash the two parts of the cake mold, dry them, join them and again smear with sunflower oil (both the bottom and the sides). Spread the second half of the batter mixture and bake at the same degrees and minutes.
Meanwhile, in a small saucepan, boil the carrot mixture for the cream for just 2-3 minutes, by stirring constantly, just enough to soften the apple and mellow the spicy taste of the fresh ginger and also to enhance the pleasant aroma of the cinnamon.
After it has cooled, pour the mixture into the small jug of a nutribullet (or a powerful blender) and blend briefly.
Melt the homemade liquid dandelion honey with 6 tbsp. of water in a heatproof pot on the stove and let it boil for 1-2 minutes. Now cooled (as it is not good to blend hot ingredients), add it to the jug and blend again. Pour another 4 tbsp. water and blend the cream 3 more times for a few seconds, each time adding 1 handful of crumbled cake from the cutouts from the first batter.
After the second cake layer is ready (in this case, it did not rise like the first, but is pleasantly oval and therefore do not cut it from the top), remove it from the mold in the same way.
Spread the thick cream on the first sponge cake layer and place the second sponge cake layer on top, by pressing it slightly so that it sticks. Level out the cream on the carrot cake, so that it does not protrude from the sides.
Now you have to prepare the frosting. Mix all the ingredients for it in a saucepan: carob, cocoa, cinnamon, brown sugar, sunflower oil and water. Once the homogeneous mixture has boiled, boil for 2-3 minutes to thicken while stirring.
After it cools down a bit, spread the chocolate glaze over the cake, by spreading it generously on top and sides.
Since it hardens quickly, immediately decorate with shaped balls from the remaining pieces of cake, covered with a little of the carrot cream and sprinkled with finely crushed walnuts.
Magical Vegan Cake with frosting and walnuts - inspiring in appearance, sweetness and aroma!
Wonderfully delicious!
