Vegan carrot and hazelnut sponge cake

80 min
Suitable for vegans
Type of dish: Pastries
Temperature: Room temperature
Cuisine type: Vegan cuisine
Seasonal period: All year
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Carrots 0.5 kg
Soya drink 0.125 l
Orange juice 0.25 l
Plain flour 0.45 kg
Raising agent 50.0 g
Brown sugar 0.4 kg
Hazelnuts 0.125 kg
  • Preheat the oven to 180 ºC.
  • Grate the carrot into a bowl.
  • Add sunflower oil, soy milk and orange juice stirring until well mixed.
  • Add the flour with the raising agent previously sifted and mix.
  • Add the brown sugar and the ground hazelnut, stirring well until a smooth mass is obtained.
  • Pour the mixture into the mold.
  • Bake at 180 ° C for approximately 45 minutes.


  • The cake unit is taken as a reference for one serving.
  • In a modular oven, program 3/4/3.
Nutritional information (1 portion)
Fiber 7.74 g
Saturates 4.67 g
Monounsaturated fatty acids 19.48 g
Polyunsaturated fatty acids 17.31 g
Cholesterol 0.13 mg
Calcium 135.58 mg
Iron 3.98 mg
Zinc 1.68 mg
Vitamin A 1123.68 ug
Vitamin C 24.48 g
Folic acid 60.85 ug
Salt (Sodium) 74.41 mg
Sugars 88.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.