This holiday, give yourself and your loved ones a treat that’ll WOW.
I promise, this carrot cake recipe is TOTALLY vegan, dairy free, and gluten free! And it still tastes incredible.
Now I will be honest, I’m quite the ‘taste as I go’ type, so you can definitely play around with the specific amounts or additions to make it your own. I find this to be the best part of cooking or baking!
So basics…
Ingredients:
-1 cup of carrots shredded
-1 cup of walnuts
-1 cup of medjool dates
-3/4 cup shredded coconut
-3/4-1 cup of oat milk
-1 small banana
-1 tsp of cinnamon
-3/4 tsp of nutmeg
-3/4 tsp ginger
-1/2 tsp of vanilla essence
-1/2 cup of oat flour or almond flour
-1 tsp baking powder
For the frosting on top:
-1 cup soaked cashews
-1/2 cup of oat milk
-3-4 medjool dates
-1 tsp of vanilla essence
-pinch of sea salt
All you have to do is blend the first ingredients together until it becomes a chunky, sticky consistency. You may add in additional milk if it’s too dry.
Scoop out the mixture onto a greased loaf pan or cupcake tins (up to you!).
Bake for about 20-30mins on high heat. Technically it can be a no bake recipe, but I liked the added texture after baking. :)
Then prepare the frosting and blend all of that together unitl it becomes a smooth, thick consistency. I used a handheld blender to get it out easier.
Finally, once the outer layer looks pretty golden, you can let it cool down before adding the frosting. I left mine overnight and frosted in the morning. You can eat this cold and it tastes so good!
That’s it! Super simple and delicious. Nothing to feel guilty about.
The recipe does use many dates so if you are concerned with high blood sugar or need a low-carb recipe, comment below and I’d love to pass on a few recipes for you!
Happy Holidays!!
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