Vegan Carrot Cake with Cashew Butter Frosting

Yield: 9-12 servings 

Time: 1 hr

Ingredients

1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut oil, melted
1 tsp salt
1 1/2 tsp baking powder
2 tsp cinnamon
1 cup sugar
1 1/4 cups flour
1/4 cup vanilla almond milk
1 cup grated carrot
1/4 cup shredded coconut (optional)
1/4 cup raisins (optional)
1/4 cup walnuts (optional)

Cashew Butter Frosting
2 cups unsalted cashews
1/3 cup almond milk
1/3 cup maple syrup
1 1/2 tsp vanilla
Pinch of salt

Directions 

Preheat oven to 325 degrees. Grease a 9x9 pan.

Combine applesauce, vanilla, coconut oil, salt, baking powder, cinnamon, sugar, flour, and milk until well mixed. Add grated carrot and optional ingredients if desired. 

Bake for 45 minutes and let cool completely. 

To make the cashew butter frosting: 

1. Soak the cashews covered in water in a bowl overnight or for at least 4 hours.  
2. Measure out 2 cups of the soaked cashews.  There will be extra, as they expand when soaked.
3. Add all ingredients to a high-speed blender, starting with 1/3 cup milk.
4. Blend until smooth, adding more milk until desired consistency is reached.  
5. Taste and add more maple syrup for added sweetness.
6. Refrigerate excess frosting in a sealed container for 3-4 days