Zesty Turmeric Ginger Carrot Cake

Name: Zesty Turmeric Ginger Carrot Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 tbsp chia seeds; 3 tbsp water; 1 ½ cups plant-based milk (unsweetened, plain); ½ cup medjool dates (pitted, soaked in warm water for 10 minutes); ½ cup ripe banana (mashed); 2 tsp vanilla extract; 1 tbsp organic apple cider vinegar; 1 ¾ cups organic oat flour; 1 cup organic rolled oats; 2 tsp baking powder; 1 tsp baking soda; 2 tsp ground cinnamon; 2 tbsp fresh ginger (grated); 1 tbsp fresh turmeric (grated); 1 tsp ground nutmeg; 2 pinches ground cloves; ¼ tsp salt (optional); ⅛ tsp ground black pepper (optional, to enhance turmeric benefits); 1 ½ cups carrots (shredded); ¾ cup walnuts (chopped); 1 batch of Vanilla Cashew Cream (recipe in directions)

Nichole Dandrea-Russert, MS, RDN

12 months ago

Yields8 ServingsPrep Time15 minsCook Time45 minsTotal Time1 hr

Ingredients

1 tbsp chia seeds

3 tbsp water

1 ½ cups plant-based milk (unsweetened, plain)

½ cup medjool dates (pitted, soaked in warm water for 10 minutes)

½ cup ripe banana (mashed)

2 tsp vanilla extract

1 tbsp organic apple cider vinegar

1 ¾ cups organic oat flour

1 cup organic rolled oats

2 tsp baking powder

1 tsp baking soda

2 tsp ground cinnamon

2 tbsp fresh ginger (grated)

1 tbsp fresh turmeric (grated)

1 tsp ground nutmeg

2 pinches ground cloves

¼ tsp salt (optional)

⅛ tsp ground black pepper (optional, to enhance turmeric benefits)

1 ½ cups carrots (shredded)

¾ cup walnuts (chopped)

1 batch of Vanilla Cashew Cream (recipe in directions)

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.