How to cook
The brown sugar and orange peel are ground very finely. The citrus peels must be peeled with a special peeler, which does not catch onto the white parts of the peel, because they are bitter.
Grate the carrots into the aromatic sugar, add the oil, vegetable milk and two teaspoons of orange juice. Beat the mixture well with a mixer.
Add the flour sifted along with the baking powder, baking soda and spices to the liquid mixture. Add a pinch of salt and mix until you have a smooth mixture with smooth movements.
The cake layers can be baked separately or as one, which will then be cut in half. For the second option, the baking time is 1 hour at 356°F (180 degrees), since the cake layer remains more moist and has a slightly slimy appearance, but this is not a problem, the cake itself must become moist because of the carrots and the lack of eggs does not allow it to rise that much.
If you bake two separate cake layers, the time in the oven is understandably shorter for each one. The baking pan has a diameter of 8.7″ (22 cm) and has a detachable bottom and should be greased or covered with baking paper.
The baked cake layers are left to cool for 20 minutes in the baking pan and are then left on a wire rack for another hour or two. If it is a whole cake layer, it is cut in half across the middle.
For the cream, melt the chocolate over a very low heat, no more than 122°F (50 degrees). Add the margarine, vegetable milk, oil, powdered sugar and vanilla and beat until you have a fluffy mixture. Half of it is spread between the two cake layers and the rest is distributed on top.
The carrot cake is decorated as desired.
The vegan carrot cake is stored in the refrigerator for 15 minutes before cutting into it, so that the cream can set.
Enjoy this much loved classic!