Category Cake Servings 5 Prep Time 20 minutes Cook Time 40 minutes Carrot cake is an all time favourite for most people. Cinnamon spices, moist texture and just the right amount of sweetness! Author: Janani Eswar Ingredients Smoothly Ground Soft Dates 1 cup Mashed Banana 1 cup Cashew Butter 1 cup Flaxseed mixture with water 2 tbsp flaxseed with 6 tbsp of water. Vanilla extract 1 tbsp Grated Carrots 1½ cup Whole wheat flour 1½ cup Baking powder ½ tbsp Baking soda ½ tbsp Ground cinnamon 1½ tbsp Ground nutmeg ¼ tbsp Ground ginger ¼ tbsp Pinch of clove Salt ½ tbsp Crushed walnuts and raisins Directions Preheat the oven to 350 degrees F. Prepare a silicone mould for baking your loaf. Mix the dates, mashed banana, cashew butter and vanilla extract (mix until smooth). Strain the grated carrot and squeeze until a little dry. With the grated carrot, stir together the flour, cinnamon, nutmeg, ginger, clove, baking powder, baking soda, and salt. Transfer the date mixture to the bowl as well as the flaxseed mixture (add 2 tbsp of ground flaxseeds with 6 tbsp spoon of hot water). Stir it well combined. Transfer to the prepared loaf pan and bake for 40 min, until a toothpick inserted middle comes out clean without any crumbs stuck to it! Now, wait for 10 min before slicing, after 10 min slice and decorate with walnut and raisins and enjoy it!
