• Cooking Time: 30-40 min
• Servings: 12 (makes one 9 x 13 in cake or two 8 x 8 in cakes)
• Preparation Time: 10 min
• 2¼ cups flour (all-purpose or half-half with your other favourite flour)
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 3 teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon sea salt
• ½ cup applesauce
• 1 cup milk alternative of your choice (or milk)
• 2 teaspoons vanilla
• 1 cup cane sugar
• ½ cup sunflower oil (or other neutral tasting oil)
• 2 cups grated carrots
• FROSTING OPTIONS - BUT OPTIONAL (the cake is also good as is, without frosting!)
• FROSTING OPTION #1 - Optional: Cream-cheese like with nuts
• ½ cup raw macadamia nuts (soaked, drained and rinsed)
• ½ cup raw cashews (soaked, drained and rinsed)
• ¼ cup milk alternative of your choice (or milk)
• ¼ cup maple syrup
• 2 tablespoons coconut oil
• 1 teaspoon vanilla
• 2 teaspoons fresh lemon juice
• ½ teaspoon salt
• FROSTING OPTION #2 - Optional: Butter-cream-like frosting
• 1 cup vegan margarine (or 2 sticks salted butter), room temperature
• ½ tablespoon vanilla extract
• ½ teaspoon fine sea salt
• 4 cups powdered sugar

1. MAKE THE CAKE
2. Preheat the oven to 350°F and grease a 9x13 baking pan.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
4. In a separate bowl, whisk together the applesauce, milk alternative, vanilla, sugar and oil.
5. Add the dry ingredients to the bowl with the wet ingredients.
6. Fold in the carrots and stir until just combined.
7. Bake for 30 (approx.) or until a toothpick inserted comes out clean. Let cake cool completely before frosting.
9. MAKE THE FROSTING:
11. FROSTING OPTION #1: Combine all frosting ingredients into a high speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of milk alternative if necessary to get your blade moving.
12. Chill for at least 30 minutes before spreading. (It will firm up a bit).
14. FROSTING OPTION #2: Beat together powdered sugar, butter, vanilla, and salt until completely combined, but more of a dry crumb texture than frosting. Gradually add milk alternative while mixing until the desired texture is achieved. You want a thick firm frosting, but easily spreadable.
16. ASSEMBLY: Plate and frost the cake as desired. Store frosted cake in the fridge.

FEATURING: Carrots. A really easy and yummy moist and cinnamon-spiced cake that comes out great every time! We love it without frosting too. If so, we serve it almost right out of the oven!!!