Roasted Carrot Cake

INGREDIENTS

5 medium Carrots, peeled

¼ cup Maple Syrup

½ tsp Cardamom

½ tsp Cinnamon

1 cup Vanilla Oat Milk

2 eggs

¾ cup Brown Sugar

½ cup Coconut Oil

3 cup All Purpose Flour

2 tsp Baking Powder

1 tsp Baking Soda

½ tsp salt

METHOD

Preheat oven to 350F

Wash, peel and trim the ends off the carrots

Place the carrots on a parchment lined baking sheet and drizzle with maple syrup, cinnamon and cardamom.

Roast carrots until they are fork-tender, about 35 minutes.

In a high-speed blender combine the roasted carrots, coconut oil, oat milk, brown sugar, and eggs - Blend until smooth.

In a medium sized bowl sift together the flour, baking powder, baking soda and salt.

Mix the wet and dry ingredients together with a spatula.

Spoon the batter into a greased bundt or loaf pan.

Bake for 30-45 minutes, or until an inserted tooth comes out clean.

Cool the cake in the pan for about 15 minutes, then flip the cake to release the cake.

Finish with powdered sugar.