Plant-Based Carrot Cake Recipe | Samsung Food App
The warm autumn spices—cinnamon, cardamom, and nutmeg—give this carrot cake a delicate spiced fragrance and an earthy sweetness that’s just right. But don’t let that limit you! This delicious...
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Cooking tools:
- Food processor
- Blender
- Cake pan
- Cooling rack
- Grater
- Oven
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- ½ cup cashews
- ½ cup unsweetened plant-based milk
- 1 Tbsp vanilla extract
- 2 Tbsp date paste
- Pinch of sea salt
- 1 flax eggs (see tips)
- 1 cup oat flour
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- ¼ tsp nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ cup walnuts, chopped
- ¾ cup unsweetened plant-based milk or water
- 1 Tbsp natural peanut butter
- ½ cup date paste
- 1 cup finely grated carrots
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