Moist AF Carrot Cake

This is a ridiculously moist and delicious plant-based healthy AF spiced carrot cake. Seriously - if you like carrot cake this will not disappoint.

Serves: 9 pieces

INGREDIENTS:

CAKE

1 1/2 cups unsweetened plant milk, of your choice - I used almond

4 1/2 ounces pitted whole dates, chopped

3/4 cup raisins, divided

1/2 cup sliced ripe banana

1 tsp pure vanilla extract (or seeds from 1 vanilla bean)

1 3/4 cups rolled oats

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1 tsp ground nutmeg

Pinch of ground cloves

1 1/2 cups finely shredded carrots

ICING

5 oz pitted whole dates, chopped

3/4 cup unsalted raw cashews

1 tsp pure vanilla extract

Seeds from 1 vanilla bean

DIRECTIONS:

Combine your milk, dates, 1/4 cup of the raisins, the banana, and vanilla in a medium bowl. Let that shit soak for 15 minutes or until the dates are soft.

Preheat the oven to 350 F. Line an 8 or 9-inch square baking pan (whichever you have) with parchment paper (or use a silicone baking pan if you have one - they’re awesome.

Make oat flour. Don’t know how?! Place your oats in a blender - cover and blend those bastards till a powder forms. Transfer to a big-ass bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.

Transfer the date mixture to the blender. Cover and blend until smooth as silk. Add the date mixture to the oat mixture in bowl; stir that shit all together until combined. Fold in the remaining 1/2 cup of raisins, the carrots, and nuts (if you wanna - you do you).

Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until that shit is golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack.

While that shit is baking you’re going to want to make your icing. Put everything together in your blender and just barely cover it with water - let that shit soak for 45 minutes or until the dates and cashews are soft. Cover and blend till it’s nice and smooth. If it’s too thick add just a little water.

Spread the icing all over the cake, top with nuts if so desired. Slice and SMASH THAT SHIT INTO YOUR FACE. You’re welcome.

TIPS:

Feel free to add in a 1/2 cup of chopped nuts to the batter when you add the carrots and raisons. I’d recommend walnuts or pecans.

MAKE THEM AS MUFFINS!!!

Do everything the same - just pour into muffin tins (silicon if you got 'em) - makes 12 perfectly.

Bake at 350 F for about 20-25 minutes.

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