Chia seeds, dates, oats ... oh my! This fiber-fueled treat (or breakfast or snack) can keep you satisfied while helping you fight inflammation thanks to the addition of fresh ginger and turmeric! We can’t forget about the carotenoid-rich carrots (it is carrot cake after all!) that add to the healing benefits. So cut yourself a wholesome slice and enjoy it with a cold glass of plant-based milk to enjoy whenever you are craving something sweet!
½cupmedjool dates (pitted, soaked in warm water for 10 minutes)
½cupripe banana (mashed)
2tspvanilla extract
1tbsporganic apple cider vinegar
1 ¾cupsorganic oat flour
1cuporganic rolled oats
2tspbaking powder
1tspbaking soda
2tspground cinnamon
2tbspfresh ginger (grated)
1tbspfresh turmeric (grated)
1tspground nutmeg
2pinchesground cloves
¼tspsalt (optional)
⅛tspground black pepper (optional, to enhance turmeric benefits)
1 ½cupscarrots (shredded)
¾cupwalnuts (chopped)
1batch of Vanilla Cashew Cream (recipe in directions)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
3
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, and apple cider vinegar to a blender. Blend until smooth. Set aside.
4
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
5
Transfer the wet ingredients to the dry ingredients. Mix well.
6
Fold in the chia egg.
7
Stir in the walnuts.
8
Transfer the mixture to a parchment-lined 8” or 9” square baking dish or into individual ramekins (sprayed lightly with cooking spray). Bake for 40–45 minutes or until crispy and golden on top.
9
Once cool, spread Vanilla Cashew Cream on top of your vegan carrot cake, if desired.
Chef's Notes
Substitutions In place of oat flour use almond flour, but note that you may need to reduce plant-based milk by approximately 25 percent.
Instead of walnuts add pecans.
Use ½ teaspoon ground ginger and ½ teaspoon ground turmeric in place of 2 tablespoons of fresh ginger and fresh turmeric.
Make them into muffins Line muffin tins with paper liners and fill them to the top. Bake at 350 degrees F for 20–25 minutes or until golden brown on top. Makes approximately 18 muffins.
Flour-free We’re sorry, BLE friends, we don’t have a flour substitute for this recipe.
Prep Ahead Soak the dates ahead of time and keep in an airtight container in the refrigerator for up to 48 hours before using.
If using Vanilla Cashew Cream, make ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store leftover ginger carrot cake in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
1tbspchia seeds
3tbspwater
1 ½cupsplant-based milk (unsweetened, plain)
½cupmedjool dates (pitted, soaked in warm water for 10 minutes)
½cupripe banana (mashed)
2tspvanilla extract
1tbsporganic apple cider vinegar
1 ¾cupsorganic oat flour
1cuporganic rolled oats
2tspbaking powder
1tspbaking soda
2tspground cinnamon
2tbspfresh ginger (grated)
1tbspfresh turmeric (grated)
1tspground nutmeg
2pinchesground cloves
¼tspsalt (optional)
⅛tspground black pepper (optional, to enhance turmeric benefits)
1 ½cupscarrots (shredded)
¾cupwalnuts (chopped)
1batch of Vanilla Cashew Cream (recipe in directions)
Directions
1
Preheat the oven to 350 degrees F.
2
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
3
Combine the wet ingredients: Once the dates have been soaked, drain them. Add the dates, plant-based milk, vanilla extract, banana, and apple cider vinegar to a blender. Blend until smooth. Set aside.
4
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
5
Transfer the wet ingredients to the dry ingredients. Mix well.
6
Fold in the chia egg.
7
Stir in the walnuts.
8
Transfer the mixture to a parchment-lined 8” or 9” square baking dish or into individual ramekins (sprayed lightly with cooking spray). Bake for 40–45 minutes or until crispy and golden on top.
9
Once cool, spread Vanilla Cashew Cream on top of your vegan carrot cake, if desired.
