Vegan and Gluten Free Carrot Cake
If you like moist healthy cakes then you're sure to enjoy this delicious carrot cake!
Equipment
- Blender
- Baking tray 20cm x 20cm
Ingredients
Cake Ingredients:
- 500 ml plant based milk
- 130 g dates
- 15 g raisins
- 120 g banana mashed
- 1 tsp vanilla extract
- 225 g oat flour Finely blended oats work just fine
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp ground nutmeg
- 1 ½ cup shredded carrots
- 45 g chopped walnuts prepare some extra for decoration
- 2 tsp goji berries prepare some extra for decoration
Icing Ingredients:
- 100 g dates
- 100 g cashews
- 1 tsp vanilla extract
- water for soaking
Instructions
Making Date Mixture for the cake:
- In a bowl combine plant based milk, dates, raisins, mashed banana and vanilla extract. Let it stand for 15 minute and blend until smooth.
Making the Cake:
- Preheat the oven to 180°C
- In a large bowl combine oat flour, baking powder, cinnamon, baking soda and nutmeg.
- Add the date mixture to the oat mixture and stir until combined.
- Gently mix in the carrots, walnuts and goji berries.
- Transfer the batter to the baking pan and bake for 40 minutes.
Making the Icing:
- Combine the dates, cashews and vanilla extract in a bowl, add enough water to cover the mixture. Leave it for 45 minutes until dates and cashews are soft, blend until smooth, If it's too dry add a little bit of water to make it blend easier.
- Place the icing on the cake and decorate it with walnuts and goji berries.
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