Vegan Carrot Cake with Cream Cheese Frosting

INGREDIENTS

Cake:

dry:

3 1/2 cups

oat flour (I used homemade from rolled oats, processed in my Vitamix)

3 tbsp

ground flax seed (chia seeds can also be used)

1 tsp

cinnamon

1 tbsp

baking powder

1/2 tsp

salt

cayenne (optional)

wet:

2 1/2 cups

non-dairy milk

1/4 cup

orange juice, freshly squeezed is best + a pinch of orange zest

1/4 cup

vegan buttery spread or virgin coconut oil, melted

1 1/2 cups

vegan sugar (raw turbino or coconut sugar are options - maple or agave could also be subbed)

1 tsp

vanilla extract

fold into cake batter:

1/3 cup

raw walnuts, chopped

1/3 cup

raisins (or sub chopped dried apricots)

2 1/2 cups

grated carrots

Cream Cheese Frosting:

8 oz

vegan cream cheese

4 oz

vegan buttery spread

1 1/2 cups

pitted Medjool dates

1/2 tsp

vanilla extract (optional)

Cake Topping: fresh orange zest