Written by April AshcroftCarrot Cake
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1 cup walnuts or pecans, raw
1 1/2 cups rolled oats, divided in half
1 t vanilla
1 1/2 t cinnamon
1/4 t nutmeg
1 T apple cider vinegar
1 1/2 t baking soda
1/2 cup raisins
1 packed cup finely shredded carrots
Add dates and soak water, nuts, half the oats, vanilla, cinnamon, and nutmeg to a food processor. Chop until coarsely ground and mixed well. In a small bowl, mix together vinegar and baking soda. Add to food processer and mix for 5 seconds; then add remaining oats and raisins and process to a thick dough. Then add in shredded carrots and mix to incorporate evenly. Alternatively, you can transfer dough to a large mixing bowl before adding carrots and mix them in with a fork. Spread dough in an 8 x 8 cake pan and baked at 350 for 20 minutes. If desired, spread with Cashew Sour Cream Frosting.
Cashew Sour Cream Frosting
1 cup raw cashews or pecans
15 – 20 small pitted dates
Juice from 1 lemon (add zest if you like more lemon flavor)
1/2 – 3/4 cup water
Blend all ingredients until smooth. Use just enough water to make it a thick cream. You will need more water if using pecans. Cream will thicken as it sets.
April Ashcroft is the co-founder of the Vegetarian Society of Utah. She adopted the vegan lifestyle in 1991, holds a certificate in plant-based nutrition from Cornell University, and teaches regular cooking classes at The Kitchen Corner in St. George.
