Vegan Gluten-Free Carrot Cake
Ingredients
- 2 Medium Carrots (Grated)
- 1 Cup Medjool Dates (Soaked in hot water for 5 minutes and drained)
- 1 Cup Rolled Oats (GF oats for gluten-free)
- 1 Cup Desiccated Coconut
- 1 Cup Roasted Almonds
- 2 Tsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Ground Ginger
- 1 Tsp Vanilla Extract
- Dash of Oat Milk (or GF plant milk)
- Pinch of Salt
Frosting
- 1 Cup Cashews (Soaked in hot water for 10 minutes and drained)
- 1 Tbsp Tahini
- 3 Medjool Dates (Soaked in hot water for 5 minutes and drained)
- 1 Tsp Vanilla Extract
- 1/3 - 1/2 Cup Oat Milk (or GF plant milk)
Garnish
- Crumbed Walnuts
- Carrot Ribbons
Preparation
Place all carrot cake ingredients into a food processor and process until smooth.
Place all frosting ingredients into a food processor and process until smooth.
Line a square baking tin and scoop carrot cake in. Smooth with the back of a damp spoon. Spread over frosting, garnish and set in the freezer for 1-2 hours.
Remove from the freezer, slice and enjoy.
Storage tips
Store in the fridge for 3-4 days.
