It’s no secret that I have a huge sweet tooth. I was all about chocolate for many years but I suppose my taste buds are changing cause this last year or so all I want are cookies, cakes, pastries and tarts. I thought that once we went vegan all my decadent cravings were going to have to be ignored forever. Truth be told, indulging my cravings is easy as ever and to be honest, I prefer the way vegan desserts taste. Although not technically ‘good’ for you, I feel better knowing they aren’t loaded with butter and other dairy products.

The other problem is I can’t have gluten. I mean I can, I don’t have celiac, but all sorts of unpleasant things happen to me so I do my absolute best to avoid them when possible. So when we are craving something sweet I have a few things I have to consider.

I came across this recipe on The Wellness Warrior, one of my favorite go to blogs for all sorts of nutritional and health information, and altered it to what I was craving, carrot cake.

This recipe is so easy and super fast to make.

What you will need:

{I only made 1/4 of what the recipe called for as I was only making it for D and I} 

4 c. G/F Oats

2.5 c. Grated Carrots

4-6 Mashed Bananas

1.5 tsp Vanilla Extract

1.5 tsp Cinnamon

1 tsp Nutmeg

1/4 c. Honey

1. Mash up all the bananas until there are no clumps.

2. Add the rest of the ingredients and mix well.

3. Pour into a greased baking dish and bake for 15-20 minutes at 350 degrees.

For the Frosting;

Soak 1/2 c. cashew and 1/2 c pitted dates  in water for an hour.  Drain and put in mixer along with 1 tsp vanilla extract and blend. You may need to add a little nut milk or water to get a smoother, creamier consistency.

Enjoy!

I’m linking up to the following: Allergy Free Wednesdays