Yields1 Serving
Prep Time15 minsCook Time25 minsTotal Time40 mins

Ingredients

 2 cups whole wheat flour
 1 ½ tsp basking soda
 1 tbsp cinnamon
 ¼ tsp nutmeg
 ½ tsp salt
 2 ripe bananas
 ½ cup organic apple juice
 1 tbsp apple cider vinegar
 ½ cup organic apple sauce
 ¼ cup local maple syrup
 2 tbsp natural crunch or smooth peanut butter
 1 tsp almond extract
 1 tbsp lemon juice
 2 ½ cups shredded carrots
 ¼ cup chopped pecans
Cashew Cream Icing
 ½ cup cashews
 4 oz dates
 1 tsp vanilla extract
 ¾ cup water

Directions

1

Preheat oven to 350. Cover 2 circle cake pans (sizes are optional 6-9 inch pans) with parchment paper. Set aside

2

In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3

Using a stand or handheld mixer, add ripe bananas to another bowl. Mix on medium until bananas are smooth.

4

In the banana bowl add apple juice, apple sauce, maple syrup, apple cider vinegar, lemon juice, almond extract and peanut butter. Mix on low until everything is well blended.

5

Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.

6

Fold in shredded carrots gently.

7

Transfer batter to the cake pans, pour evenly

8

Bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean. Make sure to check on the cake in order to prevent over-baking it as this will cause cake to sink.

Cashew Cream Icing
9

While cake is cooking add all ingredients to a Vitamix or high power blender. The water should barely cover ingredients but you don't want to much water. DO NOT MIX YET

10

Let ingredients soak until the cake is finished. Then blend on high until smooth and creamy scraping the sides as you go.

11

Let chill in the fridge for 10-15 minutes

Finishing Touches
12

Transfer cake to a cooling rake. Allow cake to cool completely before icing it.

13

Add a layer of icing to the top of one of the cakes, then stack the other on top.

14

Pour icing on top of the cake and smooth out using a cake spatula.

15

Add pecans around outside of the top of the cake and crush some pecans to add to the middle.

Ingredients

 2 cups whole wheat flour
 1 ½ tsp basking soda
 1 tbsp cinnamon
 ¼ tsp nutmeg
 ½ tsp salt
 2 ripe bananas
 ½ cup organic apple juice
 1 tbsp apple cider vinegar
 ½ cup organic apple sauce
 ¼ cup local maple syrup
 2 tbsp natural crunch or smooth peanut butter
 1 tsp almond extract
 1 tbsp lemon juice
 2 ½ cups shredded carrots
 ¼ cup chopped pecans
Cashew Cream Icing
 ½ cup cashews
 4 oz dates
 1 tsp vanilla extract
 ¾ cup water

Directions

1

Preheat oven to 350. Cover 2 circle cake pans (sizes are optional 6-9 inch pans) with parchment paper. Set aside

2

In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3

Using a stand or handheld mixer, add ripe bananas to another bowl. Mix on medium until bananas are smooth.

4

In the banana bowl add apple juice, apple sauce, maple syrup, apple cider vinegar, lemon juice, almond extract and peanut butter. Mix on low until everything is well blended.

5

Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.

6

Fold in shredded carrots gently.

7

Transfer batter to the cake pans, pour evenly

8

Bake for 25-30 minutes or until a toothpick stuck in the middle comes out clean. Make sure to check on the cake in order to prevent over-baking it as this will cause cake to sink.

Cashew Cream Icing
9

While cake is cooking add all ingredients to a Vitamix or high power blender. The water should barely cover ingredients but you don't want to much water. DO NOT MIX YET

10

Let ingredients soak until the cake is finished. Then blend on high until smooth and creamy scraping the sides as you go.

11

Let chill in the fridge for 10-15 minutes

Finishing Touches
12

Transfer cake to a cooling rake. Allow cake to cool completely before icing it.

13

Add a layer of icing to the top of one of the cakes, then stack the other on top.

14

Pour icing on top of the cake and smooth out using a cake spatula.

15

Add pecans around outside of the top of the cake and crush some pecans to add to the middle.

Plant Based Carrot Cake

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