Carrot Date Walnut Cake

A warmly spiced cake with dates, walnuts, and light orange cashew frosting

Yield: 12 slices | Time: 30 minutes active • 75 minutes total | Estimated energy: About 340 calories per slice

INGREDIENTS

• 1 1/2 cups organic light spelt flour

• 1 cup almond flour

• 2 teaspoons cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon sea salt

• 2 cups grated carrots

• 3/4 cup chopped dates

• 1/2 cup chopped walnuts

• 3/4 cup plant milk

• 1/3 cup maple syrup

• 1/3 cup avocado oil

• 1 teaspoon vanilla

• 1 cup soaked cashews

• Orange zest and juice for frosting

METHOD

1. Heat the oven to 350°F and line an 8-inch square pan.

2. Whisk flours, cinnamon, leaveners, and salt.

3. Whisk plant milk, maple syrup, oil, and vanilla; fold into dry ingredients. Add carrots, dates, and walnuts.

4. Bake 38 to 45 minutes. Cool fully.

5. Blend cashews with orange zest, juice, and enough water to spread; frost lightly.

FEATURED INGREDIENT BENEFITS

Carrots provide beta carotene. Walnuts add unsaturated fats, including alpha-linolenic acid, and dates contribute sweetness along with fiber.

COACH WINONA’S KITCHEN NOTE

Finely grate the carrots so they disappear into the crumb while still contributing moisture and color.

WISE CHOICES FOR YOUR BODY

A nourishing recipe may still need adjustment for your health plan. Consider allergies, gluten tolerance, blood-sugar needs, kidney concerns, sodium goals, digestive comfort, medications, and the guidance of your qualified healthcare professional or registered dietitian. Ingredient substitutions can change both nutrition and estimated calories.

FROM THE PLANT STRONG TABLE

This recipe appears in The Plant Strong Table, Volume 4, from IndigoKoi Wellness, LLC. Continue the table with “Chocolate Orange Almond Flour Brownies.”

BLOG KEYWORDS AND TAGS

vegan carrot date cake, healthy walnut cake, plant based celebration dessert

Estimated calories are based on standard ingredient averages and the stated yield. This recipe offers general culinary education and is not individualized medical or nutrition care.