Ingredients

The following ingredients have 9 Servings
  • 1 cup non-dairy yogurt or unsweetened applesauce (240g)
  • 1/3 cup coconut sugar (50g)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 cup tapioca starch (60g)*
  • 2 1/2 cups almond flour (275g)**
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp salt
  • 1 1/2 cups grated carrots (180g)
  • 1/2 cup walnuts (60g)
  • 1 cup (120g) raw cashews (soaked overnight)
  • 1/3 cup (75g) nondairy yogurt
  • 2 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • Pinch of salt

Instruction

  • Preheat the oven to 350F.
  • To a mixing bowl, add the yogurt/applesauce, coconut sugar, lemon juice, and vanilla. Whisk to combine.
  • Add the tapioca starch, almond flour, baking soda, spices, and salt. Stir to combine.
  • Fold in the grated carrots and walnuts.
  • Transfer to a baking pan (I used a 9×9″ square pan, but round is fine too) that has been lightly sprayed with oil or lined with parchment paper.
  • Bake for approximately 40 minutes at 350F or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and cool completely before frosting.
  • Drain the cashews. Combine all the frosting ingredients in a high speed blender and blend until smooth and very creamy. If it gets stuck at a higher speed, reduce the speed to low and let it blend for a while (30-60 seconds).
  • Spread onto the cooled cake and ideally refrigerate until the frosting is set (at least 2 hours). Or you can eat it immediately, but the frosting will be quite soft.
  • Slice and enjoy! Keep leftovers in the refrigerator.