Healthy Vegan WFPB Carrot Cake

Ingredients

• 1 cup carrot/pumpkin/sweet potato puree
• 2 tbsp ground flax
• 6 tbsp water
• ¾ cup date syrup
• ¼ cup plant milk
• 1 tbsp apple cider vinegar
• 1½ tsp vanilla extract
• 1½ cups grated carrots
• 2¼ cups oat flour
• 1½ cups almond flour
• 2 tsp baking powder
• ½ tsp baking soda
• 1½ tsp cinnamon
• ⅛ tsp cloves
• ¼ tsp nutmeg
• ¼ tsp salt — or to taste
• 1½ cups raw cashews — soaked for min. 2 hrs
• ½ cup coconut milk or cream
• 2 tbsp lemon juice
• 6 pieces soft pitted medjool dates
• 1 tsp vanilla extract

Steps

1. 1

   Preheat the oven to 350°F (175°C).

   ▶ 0:00
2. 2

   Line a 9-inch pan with parchment paper.

   ▶ 0:00
3. 3

   In a bowl, combine the ground flax and water to make flax eggs and let it sit to thicken.

4. 4

   In a separate bowl, combine all the dry ingredients: oat flour, almond flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt.

5. 5

   In another bowl, combine all the wet ingredients: carrot puree, date syrup, plant milk, apple cider vinegar, vanilla extract, and grated carrots.

6. 6

   Pour the wet ingredients into the dry ingredients and mix until combined into a thick batter.

7. 7

   Pour the batter into the prepared pan.

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

9. 9

   Allow the cake to cool on a cooling rack.

10. 10

    In a high-speed blender, combine the soaked cashews, coconut milk, lemon juice, dates, and vanilla extract to make the frosting. Blend until smooth.

11. 11

    Once the cake has cooled completely, spread the frosting on top of the cake and sprinkle with cinnamon and chopped walnuts.