Mini Vegan Carrot Cakes
Author: 
Serves: 3 cakes
 
Ingredients
  • 1 ripened banana
  • 1 large 7” carrot (or 1 cup of baby carrots)
  • 1 pitted medjool date
  • 1 tsp. vanilla extract
  • ½ cup raw oats
Instructions
  1. Peel and steam carrot in microwave for about 2-3 minutes (or until soft).
  2. Grate or grind carrot into tiny shreds. Finely chop date.
  3. Combine all ingredients in a bowl and mix thoroughly (make sure the date is thoroughly mixed evenly into the mixture—it tends to clump up). You can eat this raw, but when you cook it, it releases more syrupy flavors and holds better.
  4. Turn on stovetop to medium heat and spray a pan with cooking spray. Portion out the batter into 3 servings and cook the mixture like a pancake, flipping continuously for about a minute.
  5. Remove from heat, and eat immediately—or store them in the fridge/freezer if you have the self-control. ☺
Nutrition Information
Serving size: 1 cake Calories: 65 Fat: <1g Carbohydrates: 22g Sodium: 16mg Fiber: 3g Protein: 2g Cholesterol: 0mg
Recipe by Nutrition Twins at https://nutritiontwins.com/mini-vegan-carrot-cakes/