Carrot Cake Bytes
Ingredients
- 150 gr carrots grated
- 150 gr oat flour
- 150 gr aquafaba
- 50 gr agave nectar(or sweetener of your choice)
- 30 gr coconut oil
- inch of salt
- 1 tablespoon apple cider vinegar
- 1 tsp of baking soda
- 1 tsp of cinnamon
- 100 gr cashews soaked overnight
- 50 gr warm water
- 1 tablespoon warm coconut oil
- 1 tsp nutritional yeast(optional)
- juice of half a lemon
- 2 tablespoons of agave(or more if you prefer it sweeter)
- 1 tablespoon almond butter
- 2 tablespoons coconut flour
- 1 tablespoon of agave
Preparation
Preheat the oven to 180 degrees
Mix carrots, oat flour, baking soda, salt and cinnamon till carrots are evenly coated, then stir in agave and melted coconut oil
Beat the aquafaba till stiff picks and gently fold in the batter with apple cider vinegar
Pour into your cake mold and bake for 25 minutes
Meanwhile prepare the cream cheese icing
Drain the cashews and blend with all the ingredients in the blender, leave on the fridge while waiting for a cake
For candy carrots: depending on how runny is your almond butter you may need a bit less or more coconut flour so adjust as you go
Start with mixing almond butter with agave and 1 tablespoon of coconut flour, add more till it no longer sticky. Dough should be very easy to work with and you can create any decorations that you want