Preheat oven at 350 degrees and grease with coconut oil thoroughly a 9x13" cake pan
Mix thoroughly:
1/2 c avocado oil
1 c coconut sugar or unprocessed sugar
6 eggs
1 c unsweetened alternative milk (almond, oat etc)
2 tsp vanilla
Add slowly:
4 c almond flour
1 c coconut flour
2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/4 tsp ground ginger or spice it up with 1 TB of fresh finely chopped ginger
1/2 tsp kosher salt
Fold in:
3 c carrots grated
1 c pecans or walnuts chopped
1/2 shredded unsweetened coconut
1/2 c raisins
Bake for about 45 minutes or until a toothpick comes out clean from the middle of the cake. The top should be a bit puffy and the cake should spring back when lightly pushed on in the center.
Let cool completely and then add frosting.
Cashew Cream Cheese Frosting
Soak 1 1/2 c raw cashews for 2-3 hours, drain, rinse and add to powerful blender with:
4 T melted coconut oil
3 T local honey
2 tsp vanilla
2 tsp lemon juice
1/2 tsp kosher salt
4-8 T water...add as needed for blending
Refrigerate frosting for 1-2 hours and then frost the cake....refrigerate the cake until ready to serve.
Option to add chopped nuts sprinkled on top.....cover with foil not saran wrap so covering does not stick to the frosting!
This cake is delicious and pretty darn healthy for a sweet tooth!!
ENJOY!!
Created from google search by Char
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