This carrot “cake” can be made 3 different ways, maybe more if you really put your mind to it. This is a delicious dessert you can enjoy as a donut, a cake or cupcakes. Feel good about satisfying that sweet tooth and get creative!
5 Medjool dates, pitted and chopped
1/4 cup golden raisins
1/2 cup water
1 3/4 cup rolled oats
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 of a ripe banana, diced
1 cup almond milk
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup walnuts, chopped
- Preheat oven to 350 degrees with rack in center position. In a small bowl, combine the 5 dates, 1/4 cup raisins and 1/2 cup water. Let soak while you prepare the other ingredients (at least 15 minutes).
- Grind the rolled oats in a high-speed blender until it resembles flour; transfer to a large bowl. Add to this the baking powder, soda, cinnamon, nutmeg and clove, and mix with a fork.
- Transfer the soaked dates, raisins and water to a high-speed blender and blend until smooth (about 30 seconds).
- Add the banana and non-dairy milk and blend further until everything is smooth. Add this wet mixture to the bowl of dry ingredients and gently fold together using a big spoon; now fold in the carrots, raisins and walnuts. (The batter should be somewhere between a cake batter and cookie batter in consistency.)
- Using a soup spoon, spoon batter into a non-stick donut pan, filling to the top and smoothing batter flat. Bake for 20-25 minutes (Note: 20 produces a moister cake). If you press on the cake lightly and it bounces back a bit (instead of staying indented), it’s likely ready. These continue to set up as they cool.
- Remove from oven and cool for 5-7 minutes before removing the donuts from pan (if left in too long it will be hard to get the donuts out). Using a plastic fork, gently go around the donuts (outside and inner circle) to loosen them from the pan. Even though we’re using a non-stick pan, we are not using any oil so we need to help them out a bit. After loosening the edges, invert onto a cutting board (shake a bit if still not coming out the first time) and let cool at least 5-10 minutes more before serving plain or with the below frosting.
5 dates, pitted and chopped
1/2 cup raw cashews (not salted or roasted)
3/4 cup water
3 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons tofu (silken or firm)
1/4 cup water (plus 2-3 more tablespoons as needed)
- Soak the dates and cashews in 3/4 cup water for 15-30 minutes.
- After soaking, drain off the soak water into a bowl.
- In a high-speed blender, combine all ingredients (measuring out the 1/4 cup water+ from the soak water) and blend until very smooth, adding more water as needed to reach desired consistency.
- Frost donuts, muffins or cake just before serving them. (Since there is no oil or sugar in this frosting it will not harden up like regular frostings.)
Note: Frosting will keep refrigerated for 3-5 days.
Prep time: 25 minutes (donuts), 15 minutes (frosting)
Cooking time: 20-25 minutes (donuts)
Makes: 10-12 donuts or muffins; 1 cup frosting
SSU Note: This can be made into donuts, muffins (just put in muffin tin), or an actual cake (put in a cake pan).