Yesterday you said tomorrow.
Ingredients – mixed together with a spoon (you don’t want to blend it because you want to keep the cake as textured as possible!) and baked for about 40 minutes at 160 C (320 F):
First, mix your oats, coconut milk (from the carton, not the can!), and chia seeds in a big bowl. Let the mix sit for half an hour so it gets nice and thick – this will be your egg substitute 😉 Next, add the rest of the ingredients to the bowl and mix it up with a spoon or fork. Then, just bake it!You can bake it in mini bread loaf mold so that, when it is ready, it can be cut horizontally and get two normal sized carrot cake slices. You can always bake it in muffin cases though or double the recipe and make a bigger cake. It’s up to you 🙂 If you want to make the cake crunchier, add some walnuts to the batter or chopped pecans.