Famous Carrot Cake

Tadzio Pederzolli isn’t just a chef—he’s a rockstar, both in the kitchen and on stage. When he’s not leading a Milan restaurant or fronting his rock band, he’s creating vibrant, plant-based dishes that are turning heads across Italy. Now, he’s sharing one of his favorites: a vegan carrot cake that’s not just easy and gluten-free, but bursting with flavor.

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Ingredients

For the cake:

2 cups grated carrots
2 cups oat flour
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
Zest of 1 lemon and 1 orange
A pinch of salt
½ cup vegetable oil (corn or sunflower)
½ cup brown sugar

For the topping:

1 cup soy yogurt
2-3 tbsp. coconut flour
1-2 tbsp. powdered sugar
Zest of 1 lemon and 1 orange
Crushed pistachios (optional)

Preparation

Peel and grate the carrots, then mix in the sugar, cinnamon, vanilla, nutmeg, salt, baking powder, and oil. Stir well to combine, and finally, add the flour.
Mix again until smooth, then pour the batter into a tart pan lined with parchment paper.
Bake for 25-30 minutes in a preheated static oven at 350°F.
Take it out and let it cool. While it’s baking, prepare the topping by mixing all the ingredients together.
Once the cake has cooled, flip it over and decorate it with the topping and a sprinkle of crushed pistachios.
Let it rest in the fridge for an hour and serve at room temperature.

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