Vegan Carrot Cake and Cream Cheese Frosting

I modified the Hot for Food carrot cake recipe a bit, mostly to eliminate the sugar and oil. (I also used different flours.)

Cake:

• 1 1/3 c unsweetened almond milk and 2 tsp apple cider vinegar (combined)
• 1 T ground flax and 3 T water (combined
• 1.5 c almond flour
• 1 c whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp cinnamon
• .5 tsp ground allspice
• .5 tsp salt
• 1/3 c coconut oil (I’ll try it with a substitute next time)
• 1 c dates
• 2 tsp vanilla extract
• 2 c shredded carrot
• .5 c crushed (canned) pineapple

Frosting:

• 2 cups cashews, soaked
• juice from 1 lemon
• 2 tsp vanilla extract
• .5 tsp apple cider vinegar
• 1.5 c dates
• 1/3 c maple syrup
• 1 T – 1/4 c unsweetened almond milk (however much is needed for blending)
• dash salt

Method:

1. Pre-heat oven to 350.
2. Let milk and flag mixtures sit.
3. Combine dry ingredients (flours through salt) in a large bowl
4. Combine oil, dates, vanilla and milk and flax mixtures in a blender.
5. Add blended ingredients to dry ingredients and fold in carrots and pineapple.
6. Pour into two cake pans. I used parchment paper so they would be easy to take out of the pan.
7. Bake for 20-25 minutes (until a toothpick comes out clean).
8. Let cakes cool and then frost with a layer of frosting between the cakes.