Carrot cake

1. Preheat the oven to 350F and line a 7″ round cake mold with parchment paper. Set aside.
2. Combine the almond milk, chopped pitted medjool dates, half the raisins, carrot purée and vanilla extract in a large bowl and let stand for 10 minutes. The dates and raisins will soften and infuse their flavors and sweetness to the mixture. Note: you can do your own carrot purée by simply steaming and mixing carrots.
3. Meanwhile, make oat flour by mixing the rolled oats in a high speed blender until powdered. Transfer to a large bowl and stir in the baking powder, baking soda, cinnamon, nutmeg, ginger, clove and salt. Mix to combine.
4. Transfer the liquid mixture to a high speed blender and blend until a smooth and creamy sauce forms.
5. Pour the date sauce over the dry mixture in the bowl and stir until combined.
6. Stir in the shredded carrots, remaining raisins and chopped walnuts and stir to incorporate.
7. Spread the cake batter in the prepared mold and tap the edges to evenly distribute.
8. Bake for around 40 – 45 minutes or until cake is lightly golden and a skewer inserted comes out clean. Allow the cake to cool for at least 10 minutes, while you prepare the frosting.

Frosting

1. Rinse and drain the canned beans and transfer in a blender. Blend the beans until perfectly creamy, scratching down the sides time to time when necessary.
2. Open the chilled can of coconut milk and scoop the thick part that has formed on top : this is the coconut cream. Add the coconut cream, maple syrup (optional) and vanilla extract to the beans and blend until fluffy and perfectly smooth. Transfer the mixture in a bowl and allow to chill in fridge for 30 minutes before using.
3. Once chilled, remove the carrot cake from the mold and place on a serving plate.
4. Spread over the frosting using a spatula or a piping bag for more artistic patterns. Sprinkle some crushed walnuts on top and enjoy!
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