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pan de zanahoria

Carrot Cake with orange glaze

This vegan carrot bread is delicious and easy to make. With the glacé with orange juice, it is perfect for dessert or to have with a tea in the afternoon.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baked goods
Cuisine American
Servings 6 personas
Calories 394 kcal


  • 1 cup almond or rice milk
  • 2 tablespoons apple cider vinegar
  • 1/4 cup vegetable oil
  • 2 cups flour
  • 1/2 cup sugar
  • 2 tablespoons baking powder
  • 1 ½ tablespoons baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon orange zest
  • 2 cups grated carrot
  • 1 teaspoon of cinnamon

For the glaze

  • 2/3 cup powdered sugar
  • 2 tablespoons juice orange
  • 1/4 teaspoon orange zest
  • 1/4 teaspoon vanilla


  • Pre-heat oven to 350ºF or 180ºC.
  • Add milk to vinegar and set aside.
  • Mix the rest of the ingredients.
  • Add the milk with vinegar and mix again.
  • Put the mixture in a baking pan and put it in the oven for about 20 min. Check it after 20 minutes, stick a toothpick in the middle of the cake, and if it comes out clean, it will be ready.
  • The glaze
  • Mix the ingredients and pour over the carrot cake while it is still warm.


I like non-stick baking pans, but if you are using regular pans, grease them thoroughly with butter or oil before adding the cake batter.


Calories: 394kcalCarbohydrates: 73gProtein: 5gFat: 10gSaturated Fat: 7gSodium: 1064mgPotassium: 596mgFiber: 3gSugar: 34gVitamin A: 7139IUVitamin C: 7mgCalcium: 201mgIron: 2mg
Keyword carrot bundt cake, carrot cake, vegan carrot cake


Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

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