Healthy Carrot Cake with Cream Cheese Frosting

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Healthy Carrot Cake with Cream Cheese Frosting
By: The Jaroudi Family

Ingredients:
1 cup oat flour
1 cup whole-wheat flour (or buckwheat for GF)
1 cup shredded carrot
½ tsp baking soda
1 tsp baking powder
1 tsp nutmeg
1 tsp cinnamon
½ tsp ginger
½ tsp apple cider vinegar mixed with ½ cup nondairy milk
½ cup carrot juice
½ cup applesauce
¾ cup date paste
1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees

In a large mixing bowl, add in all the dry ingredients and mix them together well.

In a small cup mix together the non-dairy milk and apple cider vinegar and set aside for around five minutes to make a buttermilk substitute

Mix the wet ingredients into the dry mixture including the buttermilk substitute.

After the dry and wet ingredients are completely incorporated move the cake batter to a 9-inch round cake pan

Bake at 350 degrees for 30 minutes
[You should be able to use the toothpick test to make sure the cake is fully cooked]

Let the cake completely cool before removing it from the pan

*Optional*
Double the recipe and make two 9-inch round cakes with frosting in the middle/on top

Cream Cheese Frosting

Ingredients:
1 ½ cup of packed cooked Japanese sweet potato (or any sweet potato!)
½ cup raw cashews
2 large, pitted dates
1 tsp vanilla extract
1 tsp apple cider vinegar mixed with 3/4 cup nondairy milk

Directions:
In a small cup mix together the non-dairy milk and apple cider vinegar and set aside for around five minutes to make a buttermilk substitute

Add all ingredients to a high-speed blender

Blend until smooth

Store in the refrigerator until ready to frost
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