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Carrot Cake with Cream Cheese Frosting


vegan, makes one sheet cake (18" x 24")


Carrot Cake:
3 1/2 cups homemade oat flour (made from whole rolled oats)
3-4 Tbsp ground flax seed (freshly ground raw seeds)
3/4 tsp cinnamon
1 1/2 Tbsp baking powder
dash of cayenne

2 1/2 cups non-dairy milk (I used unsweetened vanilla almond milk)
1 tsp vanilla extract (optional)
3 Tbsp orange or tangerine juice, freshly squeezed
1/2 tsp freshly grated orange or tangerine zest

1/4 cup melted Earth Balance, vegan butter
1 1/2 cups raw turbino sugar

fold in:
1/3 cup raw walnuts, chopped
1/3 cup organic raisins
2 1/2 cups chopped shredded carrots

Cream Cheese Frosting:
8 ounces vegan cream cheese
4 ounces Earth Balance, vegan butter
1 1/4 cups pitted dates
pinch salt (optional)



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