Ingredients
-
For the cake:
-
2 cups grated carrots (about 3 medium)
-
1 cup chopped walnuts (optional)
-
1/2 cup pitted dates, roughly chopped
-
1 large apple, cored and coarsely shredded
-
1 tsp vanilla extract
-
1/2 tsp ground cinnamon
-
1/4 tsp salt
-
2/3 cup unsweetened applesauce
-
2 ripe bananas, mashed (for extra sweetness)
-
1/2 cup rolled oats (not instant)
-
1/2 cup almond flour
-
1/4 cup chia seeds
-
1 tsp baking powder
-
1/2 tsp baking soda
-
For the frosting:
-
1 can full-fat cashews, drained and softened
-
1/4 cup maple syrup
-
1 Tbsp lemon juice
-
1/4 tsp salt
Directions
Sub-Title: Gluten-free, Oil-free, Refined Sugar-free, Soy-free, Low-carb, High-fiber, Kid-friendly, Seasonal, Quick & Easy, Whole Foods Plant-based, Raw, Budget-friendly
Description: This scrumptious carrot cake gets its moisture from grated carrots, applesauce, and dates, making it perfect for oil-free baking. The cashew cream cheese frosting adds a rich and creamy texture without any dairy or refined sugar. It’s also packed with nutrients and free from gluten, soy, and refined sugars.
Ingredients:
For the cake:
– 2 cups grated carrots (about 3 medium)
– 1 cup chopped walnuts (optional)
– 1/2 cup pitted dates, roughly chopped
– 1 large apple, cored and coarsely shredded
– 1 tsp vanilla extract
– 1/2 tsp ground cinnamon
– 1/4 tsp salt
– 2/3 cup unsweetened applesauce
– 2 ripe bananas, mashed (for extra sweetness)
– 1/2 cup rolled oats (not instant)
– 1/2 cup almond flour
– 1/4 cup chia seeds
– 1 tsp baking powder
– 1/2 tsp baking soda
For the frosting:
– 1 can full-fat cashews, drained and softened
– 1/4 cup maple syrup
– 1 Tbsp lemon juice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (180°C). Line a 9×5-inch loaf pan with parchment paper, allowing a few inches to hang over the sides.
2. In a food processor, combine the grated carrots, apple, and dates until well combined. Add the vanilla extract, cinnamon, and salt, pulsing to mix.
3. Add the oats, almond flour, chia seeds, and baking powder to the wet ingredients. Pulse until just combined but still slightly chunky.
4. Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
5. For the frosting: Combine all the ingredients for the frosting in a high-powered blender and process until smooth and creamy. Taste and adjust seasoning as desired.
6. To assemble: Once the cake has cooled, use a spoon or piping bag to spread the cashew cream cheese frosting evenly onto the cooled cake. Serve immediately or store covered in the fridge for up to 3 days.
Note: If you would like to make this recipe raw, simply dehydrate the cake at 115°F (46°C) for about 8 hours or until set. Then, let the cake cool completely before frosting.
Difficulty Level: Easy
Serves: 8-10 servings
Nutritional Information per serving (approximate):
Calories: 225kcal | Protein: 4g | Total Fat: 12g | Saturated Fat: 2.5g | Cholesterol: 0mg | Sodium: 25mg | Potassium: 315mg | Fiber: 4g | Sugar: 11g | Vitamin A: 15% of the Daily Value (DV) | Vitamin C: 20% of the DV | Calcium: 4% of the DV | Iron: 2% of the DV
Steps
|
1
Done
|
Preheat your oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper, allowing a few inches to hang over the sides. |
|
2
Done
|
In a food processor, combine the grated carrots, apple, and dates until well combined. Add the vanilla extract, cinnamon, and salt, pulsing to mix. |
|
3
Done
|
Add the oats, almond flour, chia seeds, and baking powder to the wet ingredients. Pulse until just combined but still slightly chunky. |
|
4
Done
|
Pour the batter into the prepared loaf pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting. |
|
5
Done
|
For the frosting: Combine all the ingredients for the frosting in a high-powered blender and process until smooth and creamy. Taste and adjust seasoning as desired. |
|
6
Done
|
To assemble: Once the cake has cooled, use a spoon or piping bag to spread the cashew cream cheese frosting evenly onto the cooled cake. Serve immediately or store covered in the fridge for up to 3 days. |
|
7
Done
|
2.5g | Cholesterol: 0mg | Sodium: 25mg | Potassium: 315mg | Fiber: 4g | Sugar: 11g | Vitamin A: 15% of the Daily Value (DV) | Vitamin C: 20% of the DV | Calcium: 4% of the DV | Iron: 2% of the DV |
-400x400.png)
