Calories: 227kcal
Servings:
Ingredients
For the cake:
- 1 cup dates pitted
- 1 3/4 cups rolled oats
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- pinch ground cloves
- 1/4 tsp salt
- 2 cups carrots chopped
- 1 1/2 cups unsweetened non-dairy milk
- ½ cup banana ripe
- 1 tsp pure vanilla extract
- ½ cup pecans chopped, plus more for topping (optional)
For cashew cream frosting:
- 2 cups raw cashews soaked in hot water for 15-30 minutes
- 1/2 cup coconut milk
- 1/3 cup maple syrup
- 1 tsp pure vanilla extract
Instructions
- Remove the pits from the dates and soak in hot water for 15 minutes.
- Meanwhile, blend the oats in the blender until a powder forms. Transfer to a large bowl and stir in the baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- Preheat the oven to 350°F (180°C). Line a 9-inch baking pan with parchment paper (or grease).
- Next, add the carrots to the blender and blend until finely chopped or grated consistency. Alternatively use a grater or the grating setting on a food processor. Remove and set aside.
- Drain the dates then add them to the blender along with the milk, banana, and vanilla. Blend until smooth. Then add it to the oat mixture and stir until just combined. Fold in the carrots, and pecans (if using).
- Spread the batter into the prepared baking pan. Bake for 30 to 35 minutes or until golden. Cool in the pan for 10 minutes before removing and place on a wire rack to cool completely before decorating.
- Prepare the Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
- Frost the cake and top with additional pecans if desired. Cut into 16 pieces and serve.
Notes
Store leftovers in the fridge for up to 3 days if frosted or at room temperature for up to 5 days if unfrosted.
Nutrition
Nutrition Facts
Healthy Vegan Carrot Cake
Amount Per Serving
Calories 227
* Percent Daily Values are based on a 2000 calorie diet.
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