Healthy Carrot Cake

Icing: (make first, so the flavors have time to mix. You can even make it the day before)

In food processor, mix:

2 cups raw cashews, soaked overnight, or for 15 in boiling water with a cloth covering them to keep heat in.

Blend cashews till course.

Add:

1 (141 g) pkg pure creamed coconut (I broke it up a bit before adding it in)

2 Tbsp unsweetened coconut milk

1/2-1 juice of an organic lemon (depending on taste)

1/4 cup pure maple syrup

1 tsp pure vanilla extract

Pulse till smooth cream. Set in fridge till used.

Carrot Cake:

Preheat oven to 350° F

In medium bowl, mix:

1 1/2 cup carrots, chopped small

1 avocado, mashed till smooth (I used a Ninja to do both of these)

3/4 cup + 2 Tbsp unsweetened applesauce

Then add:

1 1/2 cup almond flour

2 Tbsp coconut flour

1/4 cup plus 2 Tbsp gluten free flour

Mix with wet ingredients, and bake 20-25 minutes until edges are just turning brown.

Let cool. Top with icing and nuts if desired.

Store in fridge.

Enjoy!

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