Guilt - Free Carrot Cake with Cream Cheese Icing

This recipe is seriously the hands down, BEST, banana bread I have made since going vegan over 3 years ago. Thanks to my sister in law for inspiring me to make this recipe, so glad she did. You must give this one a try! :)

Carrot Cake Recipe | 8 Servings

Dry Ingredients

- 1 cup oat flour

- 1 cup white whole wheat flour

- 1 tbsp baking powder

- 1/2 tsp baking soda

- 1/4 tsp salt

Wet Ingredients

- 3 large carrots

- 3/4 cup soymilk

- 1/3 cup unsweetened applesauce

- 1 banana

- 1/4 cup maple syrup

- 1/2 orange (zest and juice) (can sub lemon)

- 3 tsp cinnamon

- 1 tsp ground ginger

- 1 tsp vanilla extract

- 1/4 tsp ground nutmeg

Optional Add-ins

- 1/2 cup raisins

- 1/2 cup chopped walnuts

Vegan Cream Cheese Icing

- 4 oz Kite Hill cream cheese

- 1 ripe banana

- 2 tbsp maple syrup

- 1 tsp vanilla extract

- 1/2 lemon or any citrus juiced (or 1 tsp apple cider vinegar)

Directions:

1. Preheat oven to 350 degrees Fahrenheit and line a 13x9 cake pan with parchment paper

2. Wash and peel your carrots, dice into chunks, add to food processor and pulse until they are very small pieces (if using a grater, grate the carrots with the smallest option)

3. Add in the rest of the wet ingredients straight into the food processor with the carrots (soymilk, applesauce, banana, maple syrup, vanilla, orange zest *reserve the orange juice for last step)* and the spices)

4. Pulse until everything is well combined

5. Take out the blade, and add in the oat flour stir until well combined

6. Add in the remaining dry ingredients plus the optional add ins and fold together, when almost fully combined add in the orange juice to activate the baking soda, finish folding together, DO NOT OVER MIX

7. Evenly spread out the cake batter into the lined pan and bake for 30 minutes, or until a toothpick comes out clean

8. Let cool for at least 20 minutes, then cut into 8 even slices (while it is cooling, prepare the icing)

Vegan Cream Cheese Icing Directions

1. Add all ingredients to a blender and blend until smooth and creamy

2. Set in the freezer while the cake cools, stir halfway through

3. Top your cake with the cream cheese icing and enjoy!