Ingredients
Directions
Preheat the oven to 350 degrees F.
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
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.
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
Transfer the wet ingredients to the dry ingredients. Mix well.
Fold in the chia egg.
Stir in the walnuts.
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.
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
Directions
Preheat the oven to 350 degrees F.
Make the chia egg: Add the chia seeds and water to a small bowl, mix, and set aside.
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.
Combine the dry Ingredients: Add all of the dry ingredients, except the walnuts to a large mixing bowl. Stir until combined.
Transfer the wet ingredients to the dry ingredients. Mix well.
Fold in the chia egg.
Stir in the walnuts.
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.
Once cool, spread Vanilla Cashew Cream on top of your vegan carrot cake, if desired.
