OVERVIEW

Preparation

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  Wash, clean and peel the carrots. Slice approx. 175 g into thin slices with a peeler. Finely grate the remaining carrots. Peel the ginger and grate finely. Wash the oranges in hot water, grate the peel, halve the fruit and squeeze out the juice.
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  Mix oil, apple pulp, sugar, vinegar and 100 ml orange juice. Mix flour, almonds, baking powder, baking soda, cinnamon and salt. Stir the flour mixture into the oil mixture. Stir in the ginger, grated carrots and half the orange zest. Pour into a greased, floured springform pan (26 cm Ø) and smooth out. Bake the cake in a preheated oven (electric oven: 180 °C/ convection oven: 160 °C) for approx. 45 minutes.
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  Bring approx. 250 ml water and agave syrup to the boil and cook the carrot strips in it for approx. 2 minutes until soft. Drain the carrots, place on a plate and leave to cool. Remove the cake from the oven, loosen from the edge of the tin and leave to cool for approx. 2 hours.
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  Mix the Exquisa Vegan Natur, icing sugar, 50 ml orange juice, remaining orange zest and cream thickener to a smooth cream. Remove the cake from the tin, spread the vegan cream cheese topping on the cake. Roll up the carrot strips. Decorate cake with carrot rolls, pistachios and orange zest. Chill until ready to serve.