Refined Sugar, Oil and Gluten Free Vegan Carrot Cake

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 30

Cook Time: 25

Servings: people

Calories: 413kcal

This luscious Plant Based Refined Sugar and Oil Free Carrot Cake is going to WOW your taste buds! My family just loves carrot cake but your typical carrot cake recipe is loaded with refined sugar and oil. It has been my mission to create a Plant Based carrot cake that is not only good for you, but tastes fantastic too! This is it folks!

No need to feel guilty diving into a piece of this cake or even going back for seconds. This is full of Plant Based goodness that is going to make your belly and you happy!

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Equipment

Ingredients

Cake

3 ¾ cups oat flour
¾ cup Green Banana flour
2 tsp baking powder
1 ½ tsp baking soda
1 ½ tsp cinnamon
2 ¼ cups dates
1 ½ cups almond milk unsweetened, or plant milk of your choice
2 tsp vanilla
1 ½ Tbsp apple cider vinegar
3 Tbsp flax meal with 1/2 cup water
3 cups carrots grated

Frosting

1 ½ cups raw cashews soaked in water for 2 hours
½ cup coconut milk
8 medjool dates
¼ cup lemon juice
1 tsp vanilla

Instructions

Preheat oven to 350°. Mix the 1/2 cup water and flax meal together and let sit. Add oat flour, green banana flour, baking powder, baking soda and cinnamon to a large mixing bowl and mix. Blend dates, almond milk, vanilla and apple cider vinegar together in blender. Pour into bowl with dry mixture along with the flax mixture. Stir. Add carrots and mix thoroughly. Pour into 2 parchment paper lined 9 inch cake pans and smooth. Bake for 25 min.
Let cakes cool.
While cakes are cooling you can prepare the frosting. Add all ingredients to blender and blend until silky smooth =).
Place one of the cakes on your serving dish. Add a layer of frosting to the top. Lay other cake on top and use the remaining frosting to frost the cake.

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Nutrition