Carrot Cake with Frosting

Ingredients

Cake

1.5 cups coconut sugar

.75 cups oil of choice

4 eggs

.5 tablespoon vanilla

.75 cups applesauce

2-3 cups shredded carrots

1 cup crushed pineapple

1 cup walnuts or pecans

1 cup shredded coconut

.5 raisins

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

2 teaspoons baking powder

1 teaspoon baking soda

.5 teaspoon salt

2 teaspoons cinnamon

.25 teaspoon nutmeg

.25 teaspoon ginger

.25 teaspoon allspice

.25 teaspoon cloves

Frosting

1.25 cups cashews, soaked a few hours

.5 cup milk of choice (I used almond)

.33 cup maple syrup

.25 cup fresh squeezed lemon juice

.5 tablespoon vanilla

pinch salt

zest of .5 lemon

.5 cup melted coconut oil

Directions

Turn the oven up to 350°F. Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Whisk the coconut sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, and spices together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined.

 

Fold in the carrots, coconut, raisins, and pineapple.

Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 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.

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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