Carrot Cake with Cashew Vanilla Icing

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:

  1. Preheat over to 350 degrees. Line medium size round cake pan with parchment paper.

  2. In a medium mixing bowl, combine all dry ingredients first.

  3. Add in wet ingredients and hand stir, slowly.

  4. Fold in carrots and walnuts

  5. Pour mixture into cake pan and bake for 50-60 minutes.

  6. Let cool for a long time - you may even want to refrigerate.

  7. While cake is cooling, add all frosting ingredients in a blender and add just enough water to barely cover all ingredients.

  8. Roughly combine for a few pulses.

  9. Let mixture soak for 45 minutes

  10. When ready, blend again until smooth

  11. Refrigerate to set optimally

  12. Frost cake and decorate with a few extra walnuts

  13. Eat cake!!