Plant-Based Carrot Cake

Ingredients

FROSTING

• ½ cup cashews
• ½ cup unsweetened plant-based milk
• 1 Tbsp vanilla extract
• 2 Tbsp date paste
• Pinch of sea salt

CAKE

• 1 flax eggs (see tips)
• 1 cup oat flour
• 2 tsp ground cinnamon
• 1 tsp ground cardamom
• ¼ tsp nutmeg
• 1 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt
• ½ cup walnuts, chopped
• ¾ cup unsweetened plant-based milk or water
• 1 Tbsp natural peanut butter
• ½ cup date paste
• 1 cup finely grated carrots

Instructions

FROSTING

• 1 Soak cashews in boiling water for 1 hour.
• 2 Drain the cashews and process in a blender along with the plant-based milk, date paste, vanilla and salt, until you get a smooth texture. Refrigerate until ready to use.

CAKE

• 1 Preheat oven to 350 degrees F (180 degrees C).
• 2 Prepare the flax eggs. (see tips)
• 3 In a bowl, combine the oat flour, cinnamon, cardamom, nutmeg, baking soda, baking powder, and sea salt. Stir in the walnuts.
• 4 In a different bowl, mix the plant-based milk, peanut butter, flax eggs, and date paste.
• 5 Form a well in the middle of the dry ingredients, add the grated carrot, and gradually add the liquid ingredients.
• 6 Beat with a hand mixer until there aren’t any lumps.
• 7 Pour the batter into a 7” cake pan lined with parchment paper, and bake for approximately 40–45 minutes.
• 8 Let cool for at least 3 minutes in the pan, then carefully remove from the pan.
• 9 After the cake cools, cover with frosting.
• 10 Store in the refrigerator for up to 7 days.