vegan carrot cake delux

hot damn! this cake is dense and divine, dark and date-a-lishous, the fresh ginger in this recipe is perfect. I used the rebar recipe I had posted earlier (see original) but this time I made some great adjustments:

Mix all ingredients together in one large bowl:
3/4 c olive oil

1 c light cane sugar

1 cup coconut milk

2 tsp vanilla

2 tsp cinnamon

1” knob fresh ginger finely grated

t sp fresh grated nutmeg

1 tsp sea salt

1.5 c spelt flour

1 tsp b.soda

1.5 c grated Carrots

2 over ripe bananas mashed

3/4 c grated apple

3/4 c coconut

1/2 c hemp seeds

1/2 cup flax seeds

1/2 c diced dried dates

pour into prepared pan, bake and enjoy.

*This will make a 9″ square cake or 9 little loafs or 12 muffins: 350º for about 28 minutes (for a pan cake)

Today I baked this recipe in a 9×13 sheet and halved the baked cake to add a layer of vegan creamcheese lemon frosting… just to be decadent.

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