No-Bake Vegan Carrot Cake
Ingredients
- 10 dates
- 1.5 cups shredded carrots
- 1 tablespoon vanilla pea protein (optional: vanilla powder and 1 tablespoon more oat flour)
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger extract
- 1/4 teaspoon salt
- 1 cup coconut milk (or any other milk of choice)
- 2 cups oat flour
Frosting
- 1 cup cashews
- 1 cup coconut cream
- 3 tablespoons agave syrup
Preparation
Mix all of the ingredients for the base except the oat flour.
Add the oat flour to the mixture.
Put the dough in a form and chill in the fridge while making the frosting.
Boil the cashews for 15 minutes.
In a mixer, add the cashews, coconut cream and agave syrup.
Pour the frosting over the cake and freeze for 3 hours before serving.
