Plenish x Coconut Collab Carrot Cake Breakfast Slice

INGREDIENTS

Dry

200g plain white flour

100g coconut sugar

100g dates (approx. 5 dates)

1 tbsp baking powder

1/2 tsp baking soda

2 tsp cinnamon

2 tsp ginger

1/2 tsp nutmeg

110g carrots, grated

40g walnuts, chopped

40g raisins

Wet

170ml Plenish coconut milk

80ml coconut oil or vegan butter, melted

1/2 tbsp apple cider vinegar

1 tsp vanilla extract

Coconut Yoghurt Frosting

150g vegan cream cheese

75g Coconut Collaborative coconut yoghurt

2 - 3 tbsp maple syrup, to taste (plus a little for drizzling)

25g walnuts, chopped

METHOD

Preheat the oven to 180C / 160 fan. Line 25 x 17 x 2.5 cm baking tray with greaseproof paper.
Soak the dates in boiling water for 3 - 5 minutes to soften. Drain, remove the stones and then chop. Mix all the dry ingredients together in a mixing bowl.
Add the wet, including the dates, and using a spatula, mix until combined. Spoon the batter into your baking tray and smooth with a spatula. Bake for 25 minutes, or until you can insert and remove a skewer without crumbs sticking. Allow to cool in the tray for 10 minutes be-fore transferring to a wire wrack to fully cool.
Meanwhile make the frosting. Place everything in a mixing bowl and whip with a hand balloon whisk to combine. Taste and adjust the sweetness to taste. Add the frosting to the tray bake with a spatula and top with walnuts and an optional maple drizzle. Cut into 8 slices and serve.