Plant-Based Carrot Cake

Name: Plant-Based Carrot Cake
Cuisine: American
Ingredients: ½ cup cashews; ½ cup unsweetened plant-based milk; 1 Tbsp vanilla extract; 2 Tbsp date paste; Pinch of sea salt; 1 flax eggs (see tips); 1 cup oat flour; 2 tsp ground cinnamon; 1 tsp ground cardamom; ¼ tsp nutmeg; 1 tsp baking soda; 1 tsp baking powder; pinch of sea salt; ½ cup walnuts, chopped; ¾ cup unsweetened plant-based milk or water; 1 Tbsp natural peanut butter; ½ cup date paste; 1 cup finely grated carrots

Instructions

The warm autumn spices—cinnamon, cardamom, and nutmeg—give this carrot cake a delicate spiced fragrance and an earthy sweetness that’s just right. But don’t let that limit you! This delicious cake is great all year round.

Updated at: Thu, 21 Nov 2024 15:06:42 GMT