Breakfast Carrot Cake

For the carrot cake:

• 2 cups rolled oats

• 8 medjool dates, pits removed

• 1/2 cup olive oil

• 1/4 cup maple syrup

• 3–4 carrots, peeled and shredded (about 2 cups total)

• 2 eggs

• 2 Tbsp yogurt of choice (optional)

• 1 teaspoon baking soda

• 1/2 teaspoon cinnamon

• Pinch of salt

• Walnuts, chopped

• Raisins

For the frosting (optional):

• ⅔ cup raw cashew nuts soaked in cold water overnight or in hot water for 15 minutes

• 6 tablespoons maple syrup

• 3 tablespoons lemon juice

Directions:

1. Preheat the oven to 350 degrees.

2. Grate your carrots.

3. Mix all ingredients except walnuts and raisins in a blender until a chunky batter comes together.

4. Fold in the walnuts and raisins.

5. Pour batter into a round greased or lined tin. Bake for ~20 minutes, or until a fork or toothpick shows with no batter.

6. To make the frosting, start by draining the soaked cashews and add to a food processor with the maple syrup and lemon juice.

7. Whisk until completely smooth, adding some plant-based milk to thin out if necessary.

8. Allow the cake to cool and top with cashew cream cheese, if desired. Enjoy!