Vegan Carrot Cake (& Frosting)


We have a carrot cake tradition around here. My mom makes one for Jack whenever she comes to visit, and I make one for Jack every year for his birthday. I don’t know when the “Jeanine gets cake” tradi...

What you will need

2¼ cups (256g) flour (I use half spelt, half all purpose flour)

3 teaspoons baking powder (*see note below)

1 teaspoon baking soda

3 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon salt

½ cup (125g) applesauce

1 cup original Almond Breeze Almond Milk

2 teaspoons vanilla

1 cup cane sugar

½ cup (melted) coconut or canola oil

2 cups (240g) grated carrots, medium-packed

½ cup (58g) raw macadamia nuts (soaked, drained and rinsed)*

½ (68g) cup raw cashews (soaked, 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


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