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November Carrot Cake!

CARROT CAKE AND ICING (from Love and Lemon Food Blog)





2 ¼ Cups Flour (Half Whole Wheat, Half All Purpose)

3 Teaspoons Baking Powder

1 Teaspoon Baking Soda

3 Teaspoons Cinnamon

½ Teaspoon Nutmeg

1 Teaspoon Salt

½ Cup Applesauce

1 Cup Almond Milk or Oat Milk

2 Teaspoons Vanilla

1 Cup Sugar

½ Cup melted Coconut Oil or Canola Oil

2 Cups grated Carrots




½ Cup raw Macadamia Nuts (soaked 3 or 4 hours, preferably overnight, drained and rinsed)

½ Cup raw Cashews (soaked 3 or 4 hours, preferably overnight, drained and rinsed)

¼ Cup Almond Milk

¼ Cup Maple Syrup

2 Tablespoons Coconut Oil

1 Teaspoon Vanilla

2 Teaspoons fresh Lemon Juice

½ Teaspoon Salt




  1. Preheat over to 350 degrees and grease a 9x13 baking pan
  2. In large bowl, whisk together the Flours, Baking Powder, Baking Soda, Spices and Salt
  3. In a separate bowl, whisk together the Applesauce, Almond Milk, Vanilla, Sugar and Oil
  4. Mix the dry ingredients into the bowl with the wet ingredients
  5. Fold in the Carrots and stir until just combined
  6. Bake for 30 to 40 minutes or until a toothpick inserted comes out clean.
  7. Let cake cool complete before frosting
  8. Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 or 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of Almond Milk if necessary to get your blade moving.
  9. Chill for at least 30 minutes before spreading. (It will firm up a bit.)
  10. Store frosted cake in the refrigerator.

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