Vegan Carrot Cake

We have a carrot cake convention around here. My mother makes one for Jack at whatever point she comes to visit, and I make one for Jack each year for his birthday. I don't know when the "Jeanine gets cake" convention will ever begin, however I can't grumble in light of the fact that, truly, we both get cake and we eat it as well.

This year, I behaved in a questionable manner with my mother's formula and made a completely veggie lover rendition – icing what not. Rather than cream cheddar (or tofu cream cheddar), I made a cream cheddar like icing utilizing macadamia nuts, cashews, lemon and Almond Breeze. Also, rather than powdered sugar, the icing is improved with maple syrup.

Ingredients

cake:

2¼ cups (256g) flour (I use half spelt, half all purpose flour)
3 teaspoons baking powder (*see note below)
1 teaspoon baking soda
3 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon salt
½ cup (125g) applesauce
1 cup original Almond Breeze Almond Milk
2 teaspoons vanilla
1 cup cane sugar
½ cup (melted) coconut or canola oil
2 cups (240g) grated carrots, medium-packed

frosting:

½ cup (58g) raw macadamia nuts (soaked, drained and rinsed)*
½ (68g) cup raw cashews (soaked, drained and rinsed)*
¼ cup almond milk
¼ cup maple syrup
2 tablespoons coconut oil
1 teaspoon vanilla
2 teaspoons fresh lemon juice
½ teaspoon salt

Instructions

Preheat the oven to 350°F and grease a 9x13 baking pan.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.
Mix the dry ingredients into the bowl with the wet ingredients.
Fold in the carrots and stir until just combined.
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Full Recipes : www.loveandlemons.com