Ingredients:
1 cup almond flour
1 cup all-purpose flour (gluten free is recommended)
2 tsp. baking powder
1 1/2 cup plant based milk
2 large carrots, grated
1/2 cup coconut sugar
1/3 cup chopped walnuts (optional)
1/2 cup pumpkin pie spice or your choice spice mixture
1 tsp. nutmeg
1 tsp. vanilla
Pinch of salt
Frosting
5 ounces pitted whole dates, chopped
3/4/ cup raw unsalted cashew
1 tsp. vanilla extract
1 1/2 cup plant milk
Water as needed
Directions:
Preheat over to 350 degrees. Line medium size round cake pan with parchment paper.
In a medium mixing bowl, combine all dry ingredients first.
Add in wet ingredients and hand stir, slowly.
Fold in carrots and walnuts
Pour mixture into cake pan and bake for 50-60 minutes.
Let cool for a long time - you may even want to refrigerate.
While cake is cooling, add all frosting ingredients in a blender and add just enough water to barely cover all ingredients.
Roughly combine for a few pulses.
Let mixture soak for 45 minutes
When ready, blend again until smooth
Refrigerate to set optimally
Frost cake and decorate with a few extra walnuts
Eat cake!!