Carrot Cake
| Ingredient | Measure | Grams | Cost |
| Almond Milk | 1 cup | 240 | $0.27 |
| Dates | 3/4 cup | 110 | $0.85 |
| Raisins | 1/4 cup | 41 | $0.41 |
| Bananas | 1/2 medium | 59 | $0.21 |
| Pure Vanilla Extract | 1 tsp | 4 | $0.21 |
| Oat Flour | 1-1/3 cup | 158 | $0.26 |
| Baking Powder | 2 tsp | 8 | $0.10 |
| Baking Soda | 1 tsp | 4.6 | $0.01 |
| Cinnamon (Ground) | 2 tsp | 5.2 | $0.12 |
| Nutmeg (Ground) | 1 tsp | 2.3 | $0.06 |
| Cloves (Ground) | 1/8 tsp | 0.3 | $0.01 |
| Carrots (shredded) | 1-1/2 cup | 232 | $0.41 |
| Frosting | 1 cup | 264 | $2.19 |
| $5.11 | |||
| Multiplier |
| Instructions |
| Preheat the oven to 350°F. |
| Combine the plant milk, dates, raisins, banana, and vanilla in a blender and blend on high until smooth. |
| Line an 8-inch square baking pan with parchment paper (or use a silicone baking pan). |
| Add dry ingredients to a large bowl and mix well. |
| Add the wet ingredients to the dry ingredients and stir just until combined. |
| Fold in the shredded carrots. |
| Spread the batter into the prepared baking pan. |
| Bake for 45 minutes or until golden. |
| Cool in the pan for 10 minutes and then remove from the pan and let cool on a wire rack. |
| Spread frosting on the cake (if using). |
| Notes |
| Note: If using a less powerful blender, let stand for 15 minutes or until dates are softened before blending. Note: Dry ingredients can be mixed ahead of time to save time. Carrots can also be shredded ahead of time and stored in fridge until needed. Note: If making a double batch, use a very large bowl to mix everything and use a 3 quart baking dish and cook for 60 minutes. |
| Adapted From |
| https://www.forksoverknives.com/recipes/vegan-carrot-cake |
Nutrition Info
| Calorie Density | 715 |
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http://followyourecho.com/recipes/recipe.asp?recno=347