Carrot Cake with Frosting

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Ingredients

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Cake

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Wet

2 cups shredded carrots

1/2 cup drained diced pineapple or apple/applesauce

2/3 cups oil of choice (I used MCT)

3 eggs

1/4 cup juice (pineapple or orange)

 

Dry

1/2 cup walnuts or pecans

1/2 cup shredded coconut

2 cups gluten free flour blend (I used Bob's Red Mill 1-to-1)

1 cup coconut sugar

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 teaspoons cinnamon

1 teaspoon ginger

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Frosting

1 1/4 cups cashews, soaked a few hours

1/2 cup milk of choice (I used almond)

6 tablespoons maple syrup or coconut sugar

1/4 cup fresh squeezed lemon juice

1/2 tablespoon vanilla

pinch salt

zest of 1/2 lemon

1/2 cup melted coconut oil

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Directions

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Turn the oven up to 350°F. Grease 2 bread pans or a square cake pan.

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Whisk all the wet cake ingredients together. In another large bowl, whisk all the dry cake ingredients together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.

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Pour/spoon the batter evenly into the pan(s). If using two bread pans, bake for 35-40 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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While cake is baking and/or cooling, place all the ingredients except for the coconut oil in a high-speed blender and blend on high until creamy. Slowly pour in melted coconut oil and continue to blend until fully incorporated and creamy. If frosting becomes warm from the high-speed blending, allow to cool--but don't let it get so cold that it is too firm to spread.

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