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Recipe adapted from + inspired by @erinliveswhole

Servings: 12 slices 

Does it keep? We recommend storing it in the fridge after icing and removing one-hour prior to serving so it can come to room temperature. If serving same day, you can also store room-temperature for up to 12 hours before placing in fridge.

Freezer-Friendly? Sure thing! Cut a couple of slices and store them in an air-tight container! 

Ingredients

Carrot Cake:

• 1 cup + 2 Tbsp coconut or oat flour 
• 1/2 tsp Salt
• 1 tsp Baking Soda
• 1 tbsp Cinnamon 
• 1/2 tsp Nutmeg
• 1/2 tsp Ginger Powder (dried ginger) 
• 4 Flax Eggs*
• 1 cup Pumpkin (can be subbed with mashed sweet potato) 
• 1/2 cup Maple Syrup
• 1/2 cup Coconut Oil, melted 
• 1/4 cup Classic Sacha Inchi Butter
• 2 tsp Vanilla 
• 2 cups finely grated Carrots 
• 2/3 cups Raisins (optional!) 

Vegan Cream Cheese Frosting:

• 1/2 stick (1/4 cup) Vegan Butter, softened 
• 4oz Vegan Cream Cheese
• 1 cup Powdered Sugar 

Instructions

1. Preheat oven to 350F and grease or line loaf pan.
2. In a small bowl, mix flour, salt, baking soda, cinnamon, nutmeg, and ginger.
3. In a large bowl, whisk flax eggs together with maple syrup, coconut oil, and Classic Sacha Inchi Butter.
4. Add in pumpkin and vanilla and whisk until well combined.
5. Add dry ingredients to wet ingredients and stir well.
6. Stir in carrots and raisins (optional) and then pour batter into loaf pan
7. Bake for ~55 minutes or until toothpick comes out clean.
8. While baking, you can prepare the frosting. Use a mixer to blend together vegan cream cheese, powdered sugar, and vegan butter until creamy. 
9. Let cakes cool before frosting, and enjoy!

Notes:

*Flax Egg: Mix 1 Tbsp flax seeds and 2.5 Tbsp of water to replace each egg. Let sit for ~5 minutes until thick.