Name: Spiced Carrot Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1.125 cup spelt flour (white spelt); 1.125 cup all purpose flour; 3 tsp baking powder (fresh); 1 tsp baking soda; 3 tsp cinnamon ground; 0.5 tsp nutmeg ground; 1 tsp sea salt; 0.5 cup unsweetened applesauce; 1 cup almond milk (or oat milk); 2 tsp vanilla extract; 1 cup cane sugar; 0.5 cup coconut oil (melted); 2 cup carrots, grated (finely grated); 0.5 cup raw macadamia nuts (soaked, drained, and rinsed); 0.5 cup raw cashews (soaked, drained, and rinsed); 0.25 cup almond milk (or oat milk); 0.25 cup maple syrup; 2 tbsp coconut oil; 1 tsp vanilla extract; 2 tsp fresh lemon juice; 0.5 tsp sea salt

Instructions

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1

Preheat the oven to 350°F and grease a 9x13-inch baking pan.
2

In a large bowl, whisk together spelt flour (1.125 cup), all purpose flour (1.125 cup), baking powder (3 tsp), baking soda (1 tsp), cinnamon ground (3 tsp), nutmeg ground (0.5 tsp), and sea salt (1 tsp).
3

In a separate bowl, whisk together unsweetened applesauce (0.5 cup), almond milk (1 cup), vanilla extract (2 tsp), cane sugar (1 cup), and coconut oil (0.5 cup).
4

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in carrots, grated (2 cup).
5

Transfer to the prepared baking dish and bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
6

Make the frosting: In a high-speed blender, place raw macadamia nuts (0.5 cup), raw cashews (0.5 cup), almond milk (0.25 cup), maple syrup (0.25 cup), coconut oil (2 tbsp), vanilla extract (1 tsp), fresh lemon juice (2 tsp), and sea salt (0.5 tsp). Blend until very smooth.
7

Chill the frosting for at least 30 minutes before spreading over the cooled cake. Store in the fridge.