Carrot cake

Oil-free, sugar free, gluten free carrot cake

5 from 1 vote

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Prep Time 20

Cook Time 45

Course Dessert

Cuisine American

Servings

Calories 330 kcal

Equipment

Food Processor

Ingredients

3½ cup rolled oats
7 carrots
3 cup soy milk or other plant based milk
9 oz dates pitted
1½ cup raisins
2 banana
2 tsp vanilla extract
4 tsp baking powder
2 tsp baking soda
3 tsp ground cinnamon
1 pinch nutmeg
1 pinch ground cloves
1 cup walnut optional

Instructions

Preheat the oven at 350 °F.
In a large bowl combine the milk, dates, 1/2 cup raisins, banana and vanilla. Let stand for about 15 minutes.
Place about half of the oats in a blender and pulse until a fine powder forms. Transfer to a large bowl. Repeat with the other half of the oats. Stir in the baking powder, baking soda, cinnamon powder, nutmeg and cloves.
Transfer the wet ingredients to the food processor and blend until smooth.
Add the wet ingredients over the dry ingredients and gently stir until combined.
Grate the carrots and add them to the batter, then fold in the remaining raisins and walnuts.
Spread the batter into two round 9 inch diameter silicone baking pans. Bake for 45 minutes.
Cool in the pan for 10-15 min, then transfer to a cooling rack.
Serve as is or with frosting.

Notes

Recipe adapted from Forks over Knives.

Nutrition

Calories: 330kcalCarbohydrates: 59gProtein: 8gFat: 9gSaturated Fat: 1gSodium: 434mgPotassium: 685mgFiber: 8gSugar: 20gVitamin A: 6189IUVitamin C: 9mgCalcium: 227mgIron: 3mg