Carrot Cake with Lemon Cashew Cream | Paleo | Gluten-free | The JOYful Table

Ingredients

• 1 1/4 cups almond meal/flour
• 1 cup cassava flour
• 2 tsp cinnamon
• 1 tsp ground ginger
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 1 tsp baking soda (bicarb)
• 1/2 tsp fine sea salt
• 4 lge egg(s)
• 1/2 cup maple syrup (100%)
• 2 tsp vanilla extract (organic)
• 1 tsp apple cider vinegar
• 1/2 cup coconut oil, melted
• 2 cups firmly packed grated carrot(s)
• LEMON CASHEW CREAM:
• 1 1/2 cups cashews, soaked for 1 hour
• 1/4 - 1/3 cup filtered water
• 2 Tbsp honey (unprocessed)
• 2 Tbsp lemon juice
• 1 Tbsp lemon zest
• 1/4 tsp fine sea salt