Vegan Carrot Cake | Gluten-Free | Oil-Free

INGREDIENTS

• 1 1/2 cups cashew milk or other non-dairy milk 
• 5-6 large medjool dates, pitted and chopped 
• 1/2 large banana, or about 1/2 cup, sliced
• 1 tsp vanilla extract
• 2 Tbsp maple syrup
• 1 3/4 cups rolled oats (or 1 1/4 cup oat flour) 
• 2 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• 1 tsp ground nutmeg
• Pinch of ground cloves
• 1 1/2 cups finely shredded carrots ( or about 6 small carrots)
• 1/2 cup chopped pecans + some for topping

​INSTRUCTIONS 

1. In a bowl, combine milk, dates, banana, and vanilla. Set aside until dates are softened. About 15 mins.
2. Preheat the oven to 350°F
3. Place the oats in a blender and blend until you get a powder. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.
4. Shred carrots using a standing grater or food processor that has the grater attachment. Set aside.
5. Transfer the date mixture to the blender. Blend until smooth. Add the date mixture and maple syrup to the oat flour mixture. Stir until everything is well combined.
6. Stir in the carrots, and pecans. 
7. Line an 8-inch square baking pan with parchment paper.
   
8. Pour the batter into the baking pan. Spread evenly.
   
9. Bake for 35 to 40 minutes or until golden.
   
10. While the carrot cake is cooking make your frosting (recipe below.) Place in the fridge for about 15 mins.
11. Once the carrot cake is done, remove it from oven and let cool in the pan for 15- 20 minutes.  
    
12. Once cool to the touch, add frosting and the rest of the chopped pecans for topping.
13. ***Optional (sprinkle some coconut sugar on top for an additional flavor.)

Cream Cheese Frosting 

• 2 cups raw cashews
• 6 Tbsp non-dairy milk
• 1 tsp apple cider vinegar 
• juice of 1/2 lemon 
• pinch of salt 
• 1 tsp vanilla extract 
• 1/4 cup maple syrup 
• 1/4 cup coconut cream

1. Place everything in a blender except for the coconut cream.
2. Blend until you have a super smooth consistency. (This will be very thick, I used my immersion blender to get the last few chunks smooth.) 
3. Place in the fridge for 15 -20 minutes.
4. Remove from the fridge, add coconut cream. Using a hand mixer, mix until smooth.

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