Carrot Cake
Ingredients
- 1 cup non-dairy yogurt
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 cup tapioca starch
- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 1/2 cups grated carrots
- 1/2 cup walnuts (optional)
- 1 cup raw cashews (soaked overnight)
- 1/3 cup nondairy yogurt
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- pinch of salt
Preparation
Whisk together the yogurt, sugar, vanilla, and lemon juice
Stir in the tapioca starch, almond flour, baking soda, spices, and salt
Fold in the grated carrots (press out excess liquid) and walnuts
Pour into a 9x9” greased baking pan
Bake for approximately 40-45 minutes at 350F (toothpick test it)
Cool completely before frosting
Drain the cashews
Blend all frosting ingredients until smooth
Spread onto the cooled cake
Eat immediately, or chill for a firmer frosting (recommended)