soft and flavourful
what you need for the cake:
- 1 1/2 cup steamed shredded carrots
- 1 cup Medjool dates OR Date Paste
- 1 cup rolled oats or almond flour
- 1 cup roasted almonds
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp ground ginger
- 1 tsp vanilla
- dash of almond milk
- pinch of salt
what you need for the frosting:
- 1 cup cashews
- 1 tbsp peanut butter
- 3 Medjool dates OR 3 tsp Date Paste
- 1 tsp vanilla
- 1/3 cup almond milk
what to do:
- Boil all dates for 10 minutes and drain. Reserve.
- Drain well the steamed carrots.
- Place all carrot cake ingredients in a food processor and process until smooth.
- Spread the carrot mix in a baking sheet.
- Place all frosting ingredients in the food processor and process until smooth. Add more almond milk if necessary.
- Spread the frosting over the carrot cake.
- Put in the freezer for 2 hours.
- Keep refrigerated.
