Healthy Carrot Cake with Nut Frosting

Carrot Cake with Nut Frosting

Sandra Holbrook

Ingredients for Cake

• 4 cups of oat flour
• 2 tablespoons of baking powder
• 2 tsp of baking soda
• 2 tsp salt
• 3-4 tsp of cinnamon
• ¼ tsp of nutmeg
• 1 tsp of vanilla extract
• 7 eggs
• 1 ½ cups of unsweetened applesauce
• ½ cup of oil
• 2 ¼ cups dates (no pits) or 1 ½ cup of brown sugar
• 6 cups of shredded carrots

Ingredients for frosting

• 1 ½ cups of cashews
• ½ cup of brazil nuts
• 1 ½ cups of almond milk or rice milk
• 1 cup of dates no pits
• ½ tsp of cinnamon
• ¼ tsp of vanilla extract

Cake Directions

Using a high-powered blender (Vitamix) or food processor combine eggs, vanilla, applesauce, oil and dates. Blend until smooth and creamy.  Combine all dry ingredients together in large bowl.  Combine wet and dry ingredients stirring with a wooden spoon.  Once combined, fold in the carrots.  You can either pour batter into muffin pan or 2 9-inch cake pans or one large bundt pan.  Bake in oven at 350 degrees 21-23 minutes for cupcakes, until it passes a relatively clean knife test.

Frosting

Combine all ingredients in high-powered blender or food processor on high until well blended and creamy, refrigerate for about 1-2 hours before spreading onto cooled cake.

Makes a decent size 2 layer round cake or 30-34 cupcakes.