beet & carrot cake with cinnamon vanilla buttercream

purple & orange

cake under a golden brown

cinnamon frosting

12 servings, 415 calories

2 c raw unpeeled shredded beets & carrots, 1 c oats, 1/2 c maple syrup, 1/4 c olive oil, 1 T powder, 1 t kosher salt, 1 T vanilla, 2 c white whole wheat flour, 3/4 c elmhurst dairy milked cashews; frosting: 2 sticks soft earth balance vegan butter+2 c powdered sugar+1 T cinnamon+1 T vanilla

mix, gently press into parchment-lined cast-iron pan, 350 F, 40 minutes, cool & frost

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