INGREDIENTS
Carrot Cake
1 1/2 cup organic almond flour
1 tsp baking powder
1 Tbsp cinnamon, ground
1/2 Tbsp ginger, ground
1/4 tsp nutmeg, ground
1/4 tsp cloves, ground
1/2 Tbsp organic salt
3 organic eggs
3/4 cup organic coconut sugar
1/2 cup Lakanto monk fruit sweetener
1 cup avocado oil
2 Tbsp pure vanilla extract
2 cups carrots, grated
1/2 cup toasted pecans, chopped
Cream Cheese Frosting
8 oz vegan cream cheese- Violife (room temp)
4 Tbsp vegan butter- Mykonos (room temp)
1/2 container Culina plain vegan yogurt
2 1/2 cup date sugar
2 tsp pure vanilla extract
2 tsp organic salt
1/4 cup toasted pecans, chopped
PROCESS
Carrot Cake
Preheat the oven to 350º.
Grease a 9” circular pans with coconut oil cooking spray and line it with parchment paper.
In a medium sized bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt.
In a large bowl, whisk the eggs and sugar until the consistency is light and fluffy. While whisking, slowly pour in the oil until well combined, then add the vanilla.
Stir the dry ingredients into the wet until just combined.
Fold in the carrots and ½ cup of pecans.
Pour batter into prepared pans and bake for about 40-45 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly in the pan, then turn out onto a wire rack to cool completely.
Cream Cheese Frosting
In a large bowl, using a hand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and salt and beat until smooth.
Spread frosting over the cooled loaf, sprinkle with chopped pecans, and enjoy!