Carrot Cake
topped with Coconut Bliss
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INGREDIENTS
- 1 cup unsweetened applesauce
- 2/3 cup coconut sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 cup non-dairy milk
- 1/3 cup tapioca starch
- 2 1/2 cup oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1 tsp ginger
- 1/4 tsp salt
- 1 1/2 cup grated carrots
- 1/2 cup chopped walnuts (or pecans)
- 1 cup raw cashews (soaked overnight)
- 1/3 cup non-dairy yogurt
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
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INSTRUCTIONS
Preheat the oven to 350F.
To a mixing bowl, add the applesauce, coconut sugar, lemon juice, vanilla, and milk. Whisk to combine.
Add the tapioca starch, oat flour, baking powder, baking soda, spices, and salt. Stir to combine.
Fold in the grated carrots and walnuts.
Transfer to a baking pan that has been lightly sprayed with oil or lined with parchment paper. 

Bake for approximately 30 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, top with Coconut Bliss Vanilla Ice Cream and enjoy! Keep leftovers in the refrigerator.
