Approximate prep time: 15 minutes plus 4 hours to soak cashews
Approximate cook time: 35 minutes
1 cup almond flour
1/3 cup coconut flour
1 cup arrowroot starch
1 tablespoon cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground ginger
Pinch of nutmeg
1/2 cup honey or maple syrup
3/4 cup coconut oil, melted
1 tablespoon pure vanilla extract
Zest from 1 orange
3 cups grated carrots
1 cup raw cashews, soaked for at least 4 hours
1 3/4 cup coconut oil
1/2 cup coconut butter
1 tablespoon lemon juice
1/4 cup maple syrup
1 teaspoon pure vanilla extract
2 tablespoons apple cider vinegar
Make The Cake
Preheat oven to 350 degrees F. Coat a 9x13 baking pan with coconut oil or leaf lard. (You can also use 2 9-inch cake pans and make a layer cake if you’d like.)
Combine the dry ingredients in a large bowl. Stir until well combined.
In a separate bowl, combine the wet ingredients except for the carrots. Whisk until well combined.
Stir the dry ingredients into the wet and stir. Fold in the carrots. Pour into prepared pan.
Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Make The Frosting
Drain the cashews and blend in a food processor or high powered blender until creamy. Add the rest of the ingredients and blend until well combined and creamy.
Allow the cake to cool completely before frosting and serving.