Vegan Carrot Cake (& Frosting)

Fixings 

Cake: 

• 2¼ containers (256g) flour (I utilize half spelt, a large portion of generally useful flour) 
• 3 teaspoons preparing powder (*see note underneath) 
• 1 teaspoon preparing pop 
• 3 teaspoons cinnamon 
• ½ teaspoon nutmeg 
• 1 teaspoon salt 
• ½ container (125g) fruit purée 
• 1 container unique Almond Breeze Almond Milk 
• 2 teaspoons vanilla 
• 1 container natural sweetener 
• ½ container (liquefied) coconut or canola oil 
• 2 containers (240g) ground carrots, medium-stuffed 

Icing: 

• ½ container (58g) crude macadamia nuts (drenched, depleted and rinsed)* 
• ½ (68g) container crude cashews (drenched, depleted and rinsed)* 
• ¼ container almond drain 
• ¼ container maple syrup 
• 2 tablespoons coconut oil 
• 1 teaspoon vanilla 
• 2 teaspoons new lemon juice 
• ½ teaspoon salt 

Guidelines 

1. Preheat the broiler to 350°F and oil a 9x13 heating dish. 
2. In a vast bowl, whisk together the flour, heating powder, preparing pop, cinnamon, nutmeg and salt. 
3. In a different bowl, whisk together the fruit purée, almond drain, vanilla, sugar and oil. 
4. Blend the dry fixings into the bowl with the wet fixings. 
5. Crease in the carrots and blend until the point that simply joined.
6. .........................
7. ......................................

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