Vegan WFPB Carrot Cake

Wet:

1 cup carrot puree (to make purée steam 2 medium carrots until soft and purée in a blender or food processor until smooth, measure for the accurate amount)
2 flax eggs (2 tbsp ground flax mixed with 6 tbsp water)
¾ cup date syrup
1/4 cup non dairy milk
1 tbsp apple cider vinegar
1 ½ tsp vanilla
1 ½ cups grated carrots

Dry:
2 ¼ cups oat flour
1 ½ cups almond flour
2 tsp baking powder
½ tsp baking soda
1/4 tsp salt
1 ½ tsp cinnamon
⅛ tsp cloves
¼ tsp nutmeg

Preheat oven to 350.

Line a 9” pan with parchment paper.

In a bowl combine all the wet ingredients and mix.
In a separate bowl combine all the dry ingredients and mix.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour batter into prepared pan.
Bake for 2530 minutes, or until toothpick inserted in the center comes or clean. Allow to cool on rack.

Cream Cheese Frosting (optional

1 ½ cup raw cashews (soaked for min.2 hrs)
½ cup coconut milk or cream
2 tbls lemon juice
6 soft pitted medjool dates
1 tsp vanilla extract

Combine all ingredients into a highspeed blender. Blend until smooth. Once the cake has cooled completely, smooth frosting onto the cake, sprinkle with cinnamon and chopped walnuts.

Enjoy!