Plant-Based Carrot Cake - Center for Nutrition Studies

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