Carrot & Pecan Cake | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 cups grated carrot(s), packed
• 3/4 cup pecans, chopped
• 10 (1 cup) pitted Medjool date(s)
• 4 Lge egg(s)
• 1/3 cup coconut oil, melted to room temperature
• 1/3 cup canned coconut cream
• 3 Tbsp maple syrup (100%)
• 2 tsp vanilla extract (organic)
• 2 tsp apple cider vinegar
• 1 1/2 cups almond meal/flour
• 1/2 cup coconut flour
• 1/4 cup arrowroot flour, or tapioca
• 1 Tbsp cinnamon
• 1/2 tsp allspice
• 1 tsp baking soda (bicarb)
• 1/4 tsp fine sea salt
• VANILLA CASHEW FROSTING:
• 1 cup raw cashews
• 1/4 cup coconut oil
• 2 Tbsp maple syrup (100%)
• A good pinch of fine sea salt