VEGAN GLUTEN FREE DAIRY FREE CARROT CAKE

The time where we get to eat our vegetables in the form of CAKE.

And all the people who secretly wish they could eat cake for breakfast, lunch and dinner instead of vegetables went AMEN.

Don’t lie. Sometimes you look at those trendy bowls on Instagram, where people have roasted EVERY VEGETABLE KNOWN TO MAN (and sometimes, liiike, without even cutting them up?) and you go “nah. I’ll take some CAKE thank you very much.”

The baby food acts like the VRY VRY needed binder AND is hugs all the ingredients in tastes-exactly-like-the-normal-carrot-cake-made-with-non-baby-food-carrots hug.
You understand.

Can we talk about the DAIRY FREE cream cheese frosting that is basically my newest obsession?  Literally have been putting it in my morning oatmeal recipe with blueberry cheesecake swirl every day.

Ingredients

• 3 Cup Almond flour (270g) *
• 1 1/4 Cups Tapioca starch (152g)
• 1 Cup Coconut sugar, packed
• 5 tsp Ground cinnamon
• 2 tsp Baking soda
• 1/2 tsp Sea salt
• 1/2 tsp Ground nutmeg
• 1/2 Cup Unsweetened coconut flakes
• 1/2 Cup Pecans, diced + additional for garnish
• 1 Cup Carrot baby food
• 1/2 Cup Crushed pineapple, drained well
• 1/4 Cup Coconut oil, melted
• 2 Tbsp Apple cider vinegar
• 2 tsp Vanilla extract
• 1/4 Cup Water
• 2 Cans Miss Jones Baking Co. Organic Cream Cheese Frosting
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Instructions

1. Preheat your oven to 350 degrees and line two 8 inch cake pans with parchment paper, greasing the sides with coconut oil.
2. In a large bowl, stir together all the ingredients up to the pecans (including the pecans) until well mixed. Add the baby food and pineapple into the bowl, but don't mix. Let them sit on top of the dry ingredients.
3. .....................................

for full instruction please see : www.foodfaithfitness.com

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