For a very long time I thought you can not put vegetables into a cake. That doesn’t taste good. A few years ago I worked at a wedding and the wedding cake was a carrot cake. Since then I am addicted to carrot cake. Especially I love the combination of carrot cake and vanilla coconut cream. I hope you like this vegan carrot cake as much as I do. Of course there is a video for you guys.
Preheat oven to 350º F / 180 ° C. Peel and grate carrots. Ground the hazelnuts with a food processor. Mix all ingrediens in a large bowl and knead dough. Line 3 round cake pans (18 cm) with baking paper. Pour mixture into prepared cake pans and bake for 20 minutes.
Mix ¼ litre coconut milk with custard powder and stir well. Bring the remaining coconut milk with agave syrup to a boil. Add custard powder and bring to a boil again. Let the cream chill. But stir the cream occasionally.
Cover the first cake base with vanilla-coconut cream. Add the second cake and cover it with the cream. Than, add the third cake and cover it with the cream.