Healthy Vegan WFPB Carrot Cake- Oil-free, Wheat-free, Refined-Sugar free
Vegan WFPB Carrot Cake
Wet Ingredients
- 1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth)
- 2 flax eggs (2 tbls ground flax mixed with 6 tbls water)
- ¾ cup date syrup
- 1/4 cup non dairy milk
- 1 tbsp apple cider vinegar
- 1 ½ tsp vanilla
- 1 ½ cups grated carrots
Dry Ingredients
- 2 ¼ cup oat flour
- 1 ½ cup almond flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1/4 tsp salt
- 1 ½ tsp cinnamon
- ⅛ tsp cloves
- ¼ tsp nutmeg
Cream Cheese Frosting (optional)
- 1 ½ cup raw cashews (soaked for min.2 hrs)
- ½ cup coconut milk or cream
- 2 tbls lemon juice
- 6 soft pitted medjool dates
- 1 tsp vanilla extract
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Preheat oven to 350.
Line a 9” pan with parchment paper.
In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix tocombine.
Pour batter into prepared pan.
Bake for 25-30 minutes, or until toothpick inserted in thecenter comes or clean. Allow to cool on rack.
Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.