Walnut carrot cake with cream cheese frosting

Good

% Daily Values based on a 2,000 calorie diet

Step 1

BEFORE you begin, soak the cashews for the frosting Putthe cashews in a large bowl and add enough water to cover by 2 inches. I prefer to use filtered water but tap water is also fine the cashews soak for at least 4 hours on the countertop Ifsak longer, refrigerate for up to 12 hours. If you don't have time kur b longer soak, cover the cashews with boiling water and let them soak for 1 hour. This speeds up the process although the nat be as creamy as after a longer soak. Drain and rinse the cashest before using

Step 2

PREHEAT the oven to 350 F. Line an Rx8-inch baking pa parchment paper and grease with coconut oil.

Step 3

FOR THE CAKE Ina large mixing bowl, stir together the butter, coconut sugar, coconut oil, applesauce, and vanilla until smooth and well mixed, Stir in the almond flour, coco flour, baking powder, cinnamon, and salt. Fold in the grated carrota and toasted walnuts.

Step 4

SPREAD evenly in the prepared pan, Bake for 22 to 24 min until lightly browned and a toothpick inserted near the cents comes out clean. Cool completely in the pan set on a wire ro before topping with frosting.

Step 5

FOR THE FROSTING: Drain and rinse the cashews. In a high powered blender or the bowl of a food processor fitted with themetal blade, blend the drained cashews, coconut milk, maple syrup, lemon juice, vinegar, vanilla, and salt. Blend for 3 to 5 minutes, scraping down the sides of the blender or bowl as necessary, until the frosting is completely smooth and creamy. Taste and adjust the sweetness with a little more maple syrup, if desired. SPREAD the frosting over the top of the cooled cake and refrigerate for at least 1 hour before cutting. ONCE chilled, cut into 16 squares. Refrigerate in an airtight container for up to 1 week, or freeze for up to 6 months