Vegan Carrot Cake -Forks Over Knives, oil-free!

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: brown sugar

Agave syrup is lower on the glycemic index.

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while keeping moisture.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar has a lower glycemic index.

Combine the plant milk, dates, ¼ cup of the raisins, the banana, and vanilla in a medium bowl. Let stand for 15 minutes or until dates are softened.

Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan).

Place the oats in a blender. Cover and blend until a powder forms. Transfer to a large bowl. Stir in the baking powder, cinnamon, baking soda, nutmeg, and cloves.

Transfer the date mixture to the blender. Cover and blend until smooth. Add the date mixture to the oat mixture in bowl; stir just until combined. Fold in the remaining ½ cup of raisins, the carrots, and walnuts (if using).

Spread the batter into the prepared baking pan. Bake for 40 to 45 minutes or until golden. Cool in the pan for 10 minutes. Remove from the pan; cool on a wire rack. Spread the cake with Vanilla Frosting (if using).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens