Perfectly moist and studded with raisins, this vegan carrot cake is sweetened with dates and banana and gets its rich flavor from cinnamon, nutmeg, cloves, and vanilla. A blender is used to grind the oats into a flour and combine the liquid ingredients, then the batter is mixed by hand to avoid overbeating. No need to peel the carrots before shredding them?just give them a quick wash to remove any dirt or grit. The cake will keep for up to five days and tastes even better the day after it?s made. It also freezes well. Spread with Vanilla Bean Frosting or serve on its own. Recipe from straightupfood.com
The post Perfect Vegan Carrot Cake appeared first on Forks Over Knives.

...