I got you covered with the perfect dessert for Easter Sunday and this Spring.
This carrot cake is light, moist and dangerously good.
Ingredients
2 cups almond flour
2 cups gluten free flour
2 tbsp baking powder
1 tsp salt
1 tbsp ground cinnamon
1 tsp nutmeg
1 tbsp pure vanilla extract
1 tbsp apple cider vinegar
¾ cup coconut sugar
½ cup maple syrup
½ cup melted coconut oil
1/2 cup plant-based milk
1 cup grated carrot (about 1 large carrot)
1/3 cup raisins
1/3 cup chopped walnuts
Cream Cheese Frosting
2 cups cashews-soaked overnight
Juice from 1 lemon
¾ cup powdered sugar
¼ cup plant-based milk
¼ cup melted coconut oil
2 tsps pure vanilla extract
Dash of cinnamon
Directions
1. Preheat oven to 350 degrees; coat 2-9-inch round cake pans with coconut oil and sprinkle each with a little flour
2. Add wet ingredients and coconut sugar to a medium sized bowl and mix together until evenly combined
3. Fold in grated carrots and raisins
4. In a separate large bowl, sift together dry ingredients and stir to combine
5. Add wet ingredients to dry and mix together until evenly combined
6. Stir in chopped walnuts
7. Distribute batter evenly into prepared pans
8. Bake for 35-40 minutes or until toothpick comes out clean from center of cakes
9. In the meantime, add frosting ingredients to a high speed blender and blend on high until evenly combined
10. Cool cakes completely on wire racks before removing from pans
11. Frost each layer as desired, top with additional chopped walnuts and grated carrot and ENJOY!
Feeds 10-12 people
