Preheat the oven to <temperature>180<unit>°C</unit></temperature>

Grate carrots to yield <quantity>400<unit>g</unit></quantity>

Split <quantity>1</quantity> vanilla bean and scrape out the seeds

Add the vanilla seeds and <quantity>125<unit>ml</unit></quantity> of water to the grated carrot. Mix to combine

Add <quantity>180<unit>ml</unit></quantity> of olive oil

Add <quantity>25<unit>ml</unit></quantity> apple cider vinegar. Mix to combine

Add <quantity>400<unit>g</unit></quantity> of all-purpose flour and <quantity>300<unit>g</unit></quantity> of white sugar to a bowl

Add <quantity>2½<unit>tsp</unit></quantity> of baking powder, <quantity>½<unit>tsp</unit></quantity> of salt, and <quantity>½<unit>tsp</unit></quantity> of cinnamon powder

Grate nutmeg to taste and mix to combine

Add the wet ingredients to the dry ingredients and mix to combine

Line the bottom and sides of a springform cake pan with parchment paper

Pour the batter to the top of the cake pan

Bake for 25m until it gets a light brown and crunchy crust. The carrot cake is ready

Enjoy this vegan treat!