Banana Carrot Cake with Vegan Cream Cheese Frosting



Carrot Cake
1 1/2 cup organic almond flour
1/4 cup tapioca flour
1/4 cup coconut flour
3 tsp baking powder1 tsp baking soda
2 Tbsp cinnamon, ground
1/2 Tbsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1/2 tsp organic salt
1/2 cup organic coconut sugar
1 cup Three Trees Vanilla Almond Milk
1/2 cup avocado oil
2 Tbsp pure vanilla extract
2 cups carrots, grated
1/2 cup maple syrup
1/2 cup mashed bananas, approx 2

DIAMANDIA Vegan Cream Cheese Frosting



Preheat the oven to 350°F. Line a 9-inch x 5-inch loaf pan or 9″ round pan with parchment paper. Oil the paper and pan with coconut oil. Set aside. 

Peel, mash the bananas using a fork on a flat surface. In a large mixing bowl, combine the mashed bananas, sugar, melted coconut oil, and vanilla extract.
Stir in all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir until just combined, then fold in the shredded carrots and walnuts. Don’t over mix or the bread can be gummy.
Transfer the batter to the loaf pan and bake for 50-55 minutes at 350°F. Prepare the DIAMANDIA Vegan Cream Cheese frosting.
Let the cake/bread cool for 5 minutes in the pan, then lift the parchment paper to release it onto a cooling rack. Once fully cooled frost and enjoy.