Vegan WFPB Carrot Cake

Wet:

1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth, measure for the accurate amount)
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
¾ cup date syrup
1/4 cup non dairy milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
1 ½ cups grated carrots

Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
⅛ tsp cloves
¼ tsp nutmeg

Preheat oven to 350.

Line a 9” pan with parchment paper.

In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour batter into prepared pan.
Bake for 25-30 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack.

Cream Cheese Frosting (optional

1 ½ cup raw cashews (soaked for min.2 hrs)
½ cup coconut milk or cream
2 tbls lemon juice
6 soft pitted medjool dates
1 tsp vanilla extract

Combine all ingredients into a high-speed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.

Enjoy!

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