Ingredients:

• ½ cup organic dates, chopped soaked in 1/3 cup fresh orange juice
• 2 cups shredded carrots or carrot pulp from juice extractor, firmly packed

Dry:

• 2 cups of your favorite gluten-free flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• 1 tsp. cinnamon (or more!)
• ½ tsp. salt
• ½ tsp. nutmeg
• ½ tsp. ground cloves

Wet:

• ¼ cup coconut oil
• ¾ cup maple, agave or yacon syrup
• ¼ cup milk alternative
• ¼ cup fresh carrot juice
• 2 tbsp. fresh orange juice
• 2 tsp. apple cider vinegar
• 1 tsp. vanilla
• ½ tsp. orange extract (optional)

Directions:

• Preheat oven to 350 degrees and oil a 9×13 baking dish.
• Soak dates in orange juice for 10 minutes, or until plump.
• Mix dry ingredients in medium bowl.
• In another bowl, whisk wet ingredients.
• Pour wet into dry mixture and stir until batter is smooth.
• Fold in carrots and dates with rubber spatula.
• Spread batter into prepared dish and bake for 30 minutes.  Check with toothpick to make sure it comes out clean.

Cool on wire rack for 10 minutes. Make sure it is completely cool before frosting.

Cashew Frosting

• 2 cups raw cashews
• 4-5 tbsp maple syrup
• 2 tsp. vanilla
• Pinch of salt

Cover cashews in medium bowl with 4 cups water.  Soak for at least 20 minutes.  Drain and put cashews into high-speed blender.  Add syrup, vanilla and salt, and blend until creamy (at least 2 minutes.)  You might need to add about ¼ – ½ cup water to get the right consistency (it will thicken in fridge.)

Enjoy!

In health and fitness, Amanda

By Amanda Ennett