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Recipes » Desserts » Plant-Based Carrot Cake
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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.

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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