8ozdairy-free cream cheeseKite Hill almond milk cream cheese
½cupmaple syrup
1tsp.vanilla
Garnish
pecans
cinnamon
Instructions
Preheat the oven to 175ºC/350ºF.
In a mixing bowl, add flaxseeds and water and stir to combine.
Add in applesauce, avocado oil, yogurt, and vanilla extract, and give a quick mix.
Sift in coconut sugar, nutmeg, baking soda, baking powder, salt, clove powder, almond flour, and gluten-free all-purpose flour and beat for 30 seconds until well combined and no lumps of flour remain.
Gently fold the grated carrots into the batter and pour everything into a greased 8 x8 square pan.
Bake for 45-50 minutes until an inserted toothpick comes out clean.
Whisk together the frosting ingredients until smooth and spread across the cooled cake.
Garnish your favorite toppings and enjoy your guilt-free cake. Refrigerate any remaining cake.
Notes
*I use my square Caraway baking dish for this recipe and I do not grease it. Nothing sticks and it works great!