Plant-Based Carrot Cake
The warm autumn spices—cinnamon, cardamom, and nutmeg—give this carrot cake a delicate spiced fragrance and an earthy sweetness that’s just right. But don’t let that limit you! This delicious cake is great all year round.
Ingredients
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
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.
Cooking Tips
Cooking Tips
- 1. One flax egg = 2 tablespoons of ground flaxseed + 6 tablespoons of water
- 2. You can substitute the oat flour with ⅔ cups of brown rice flour.
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