CARROT CAKE AND ICING (from Love and Lemon Food Blog)
INGREDIENTS:
Cake:
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
Frosting:
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
INSTRUCTION:
- Preheat over to 350 degrees and grease a 9x13 baking pan
- In large bowl, whisk together the Flours, Baking Powder, Baking Soda, Spices and Salt
- In a separate bowl, whisk together the Applesauce, Almond Milk, Vanilla, Sugar and Oil
- Mix the dry ingredients into the bowl with the wet ingredients
- Fold in the Carrots and stir until just combined
- Bake for 30 to 40 minutes or until a toothpick inserted comes out clean.
- Let cake cool complete before frosting
- 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.
- Chill for at least 30 minutes before spreading. (It will firm up a bit.)
- Store frosted cake in the refrigerator.
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