2flax eggs2 tbsp flax 5 tbsp water mixed in a bowl
1/4cupnon-dairy yogurt
1tsp vanilla
1cupalmond flour
3/4cupgluten-free all purpose flour
1cupcoconut sugar
2cupsfinely shredded carrotsuse a food processor or hand grater
1.5tspcinnamon
1/4tspnutmeg
1/8tspcloves
1tspbaking soda
1tspbaking powder
pinch of salt
Cream Cheese Frosting
8ozdairy-free cream cheese
1/2cupmaple syrup
1tspvanilla
Garnish
cinnamon
chopped pecans
Instructions
Preheat oven to 350 F. Line a standard loaf pan with parchment paper.
Make the flax eggs by combining ground flax with water. Mix and let it set for 3 minutes.
In a large mixing bowl, add all of the wet ingredients to your bowl. Whisk.
Add the dry ingredients to the bowl, mix.
Fold in the carrots then pour into loaf pan. Bake for 50-60 minutes until a toothpick comes out clean.
Let it cool completely for a few hours. Use the parchment to gently lift the carrot cake onto a platter. Spread the frosting on top. Sprinkle on cinnamon and pecans.
Slice and enjoy! Store in the fridge.
Cream Cheese Frosting
Add all frosting ingredients into a bowl and mix until smooth and combined.