Healthy Carrot Cake

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Pour hot milk over the pitted dates in a small bowl and let them soak for 15 minutes until softened. In a large mixing bowl, combine oat flour, rolled oats, baking powder, cinnamon powder, pumpkin pie spice, and salt (if using). Stir well and set aside. Once the dates are softened, blend them with the milk until a smooth and creamy mixture forms. Transfer the blended date mixture into a mixing bowl. Add the eggs and olive oil, stirring until well combined. Gradually incorporate the dry ingredients into the wet mixture, stirring until everything is evenly combined. Fold in the finely shredded carrots and mix well to distribute them throughout the batter. Line a square baking pan (18 x 18 cm) with parchment paper and pour in the batter, spreading it evenly. Bake in a preheated oven at 350°F (180°C) for 40 minutes, or until a toothpick inserted in the center comes out clean. While the cake bakes, prepare the cream cheese topping by blending cream cheese, maple syrup, and milk until smooth and creamy Remove the cake from the oven and let it cool slightly before adding the topping. Spread the cream cheese mixture evenly over the cooled cake and garnish with walnut halves. Refrigerate for 1 hour to allow the frosting to set before cutting into squares and serving.