This golden carrot cake with creamy chestnut and orange frosting is a vegan take on a beloved classic, designed to combine simplicity, nutritional balance, and sensory pleasure. Carrots provide natural moisture and carotenoids with antioxidant properties. The flours and nuts contribute fiber, minerals, and healthy fats, resulting in a soft and nutritious cake. The finishing touch of chestnut cream and orange zest adds creaminess and citrusy freshness, transforming the recipe into a homemade, lactose-free dessert made with real ingredients.

Carrot Cake with Chestnut Buttercream

Makes: 4 slices

Ingredients:

Sponge:

• ⅓ cup chopped carrots
• ½ cup of fresh orange juice
• 4 tablespoons of rolled oats
• 2 tablespoons of almond flour
• 2 tablespoons of buckwheat flour
• 2 tablespoons of coconut oil
• 2 tablespoons brown sugar
• 1 teaspoon of chemical yeast
• 1 teaspoon of apple cider vinegar
• 1 pinch of salt

Chestnut Buttercream:

• 4 tablespoons of chestnut cream
• 2 tablespoons of cold water (adjust as desired)
• Orange zest to taste

Preparation:

1️⃣ For the cake, mix all the ingredients until you obtain a smooth batter.
2️⃣ Pour into a greased small (8x8) baking pan and bake in a moderate oven (180°C) for approximately 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
3️⃣ For the buttercream, gradually mix the chestnut cream with cold water until it reaches a creamy texture.
4️⃣ Spread over the cooled cake.
5️⃣ Add orange zest for freshness and aroma.