Healthy Carrot Cake (Gluten-Free & Vegan)

frommybowl.com

Chazz Rose

subheading: For the Carrot Cake:

1 cup Non-Dairy Milk

½ cup Unsweetened Applesauce

¾ cup Coconut Sugar

1 tsp Vanilla extract

2 cups Quick-Cooking or Rolled Oats, blended into a fine flour

2 tsp Baking Powder

2 tsp Cinnamon

1 ½ tsp Ginger

¼ tsp Nutmeg

½ tsp Pink Salt

2 cups Shredded Carrot

¾ cup Pecans, chopped (plus more for topping)

subheading: For the Creamy Cashew Frosting: ( Optional, but recommended ):

1 cup Raw Cashews, soaked for at least 4 hours

1 ½ tbsp Maple Syrup

¼ tsp Vanilla Extract ( Optional )

Pinch of Salt

¼ tsp Nutritional Yeast ( Optional )

Juice of ½ Small Lemon

3 tbsp Water

Directions at frommybowl.com

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