Gluten Free Carrot Cake with Coconut Cream Cheese Frosting

Ingredients

• 1/4 c. coconut oil, melted
• 1/2 c. applesauce
• 1/2 c. yogurt (I used dairy free)
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 2 eggs, separated
• 1 tsp. vanilla
• 1/2 lb. carrots, finely grated (about 1 cup)
• 1/4 c. milk (can use dairy free)
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 c. gluten free flour blend (I used oat, almond, and tapioca)
• Optional: 1/2 c. pecans or walnuts, chopped
• 8 oz. light cream cheese, softened
• 2 Tbsp. milk or cream (can use dairy free)
• 1/2 tsp. vanilla
• 1/2 tsp. coconut extract
• 1/2 c. powdered sugar
• 1 tub whipped topping (I look for organic without hydrogenated oil)
• Optional: 1/2 c. coconut flakes, toasted