Carrot Cake

Carrot Cake
 1 cup Sweet Potato (cut into 1/2 inch cubes)
 2 tbsp Ground Flaxseed
 6 tbsp Water
 1 cup Pitted Medjool Dates packed (roughly 12 Medjool Dates)
 2 tbsp Unsweetened Soy Milk (or non-dairy milk of choice)
 1 cup Shredded Carrot (finely shredded is best!)
 ½ cup Raisins (unsweetened & oil-free)
 1 tbsp Apple Cider Vinegar
 1 tsp Pure Vanilla Extract
 1 ¾ cups Chickpea Flour
 1 tsp Baking Soda
 ½ tsp Baking Powder
 2 tsp Chai Spice Mix, recipe below (or 1 tsp Ceylon Cinnamon & 1 tsp ground Ginger)
Icing
 ½ cup Cashews
 ½ tsp Pure Vanilla Extract
 1 tsp Lemon Juice
 ½ cup Unsweetened Soy Milk (ingredients should be soy beans and water) or nondairy milk of choice
 5 Medjool Dates
Toppings
 1 Raw Pistachios (Adds great color, but can use any other nut of choice)
 ¼ cup Unsweetened Shredded Coconut
 Rose Petals (optional - for decoration & color)

Chai Spice Mix recipe can be found HERE!

1

Preheat your oven to 350°F

2

Put 2 inches of water in a small pot and bring to a boil. Add cubed sweet potatoes and reduce to medium low heat. Simmer for 8 - 10 minutes or until they are easily piercable with a fork. Remove from pot and allow to cool.

3

While the sweet potatoes are boiling, add the flaxseed and water to a small bowl. Mix well. Set aside and the mixture will become gelatinous.
Also add the dates (including the 5 dates for the icing) to a shallow bowl, cover with a layer of water, and allow to soak.

4

Add boiled sweet potatoes, drained dates (excluding the 5 dates for the icing), soy milk, apple cider vinegar, and vanilla to a high powered blender or food processor. Blend until smooth. You may have to occasionally scrape down the edges of your blender or processor.

5

Mix the dry ingredients (chickpea flour, baking soda, baking powder, and chai spice mix) in a bowl until well combined. Add the wet ingredients along with the shredded carrots and raisins to the dry ingredient bowl. Mix until well combined.

6

Pour batter into a cake tin lined with parchment paper. Bake in the oven for 30 - 35 minutes.

7

While the cake is baking, place all of the icing ingredients into a blender and blend until smooth and creamy.

8

Remove the cake from the oven when it is done and allow the cake to fully cool. It may not be fully firm, but it will firm up as it cools. Add icing and toppings, cut, & share with loved ones!

 

Ingredients

Carrot Cake
 1 cup Sweet Potato (cut into 1/2 inch cubes)
 2 tbsp Ground Flaxseed
 6 tbsp Water
 1 cup Pitted Medjool Dates packed (roughly 12 Medjool Dates)
 2 tbsp Unsweetened Soy Milk (or non-dairy milk of choice)
 1 cup Shredded Carrot (finely shredded is best!)
 ½ cup Raisins (unsweetened & oil-free)
 1 tbsp Apple Cider Vinegar
 1 tsp Pure Vanilla Extract
 1 ¾ cups Chickpea Flour
 1 tsp Baking Soda
 ½ tsp Baking Powder
 2 tsp Chai Spice Mix, recipe below (or 1 tsp Ceylon Cinnamon & 1 tsp ground Ginger)
Icing
 ½ cup Cashews
 ½ tsp Pure Vanilla Extract
 1 tsp Lemon Juice
 ½ cup Unsweetened Soy Milk (ingredients should be soy beans and water) or nondairy milk of choice
 5 Medjool Dates
Toppings
 1 Raw Pistachios (Adds great color, but can use any other nut of choice)
 ¼ cup Unsweetened Shredded Coconut
 Rose Petals (optional - for decoration & color)

Directions

1

Preheat your oven to 350°F

2

Put 2 inches of water in a small pot and bring to a boil. Add cubed sweet potatoes and reduce to medium low heat. Simmer for 8 - 10 minutes or until they are easily piercable with a fork. Remove from pot and allow to cool.

3

While the sweet potatoes are boiling, add the flaxseed and water to a small bowl. Mix well. Set aside and the mixture will become gelatinous.
Also add the dates (including the 5 dates for the icing) to a shallow bowl, cover with a layer of water, and allow to soak.

4

Add boiled sweet potatoes, drained dates (excluding the 5 dates for the icing), soy milk, apple cider vinegar, and vanilla to a high powered blender or food processor. Blend until smooth. You may have to occasionally scrape down the edges of your blender or processor.

5

Mix the dry ingredients (chickpea flour, baking soda, baking powder, and chai spice mix) in a bowl until well combined. Add the wet ingredients along with the shredded carrots and raisins to the dry ingredient bowl. Mix until well combined.

6

Pour batter into a cake tin lined with parchment paper. Bake in the oven for 30 - 35 minutes.

7

While the cake is baking, place all of the icing ingredients into a blender and blend until smooth and creamy.

8

Remove the cake from the oven when it is done and allow the cake to fully cool. It may not be fully firm, but it will firm up as it cools. Add icing and toppings, cut, & share with loved ones!

Carrot Cake
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