Makes : 1 cake

Prep Time : 20 minutes

Cook Time : 30 minutes

Ingredients

Cake

• 295-355 ml melted coconut oil plus more for greasing pan
• 30 ml maple syrup
• 240 g applesauce (sweetened)
• 160 g coconut sugar
• 3 large eggs, at room temperature
• 5 ml vanilla extract
• 7.5 ml sea salt
• 7.5 ml baking soda
• 7.5 ml baking powder
• 5 ml ground cinnamon
• 162 g whole wheat flour
• 64 g coconut flour
• 165 g carrots (about 3 carrots), cut to 11.5 cm lengths

Vegan Cream cheese frosting

• 115 g vegan butter, softened to room temperature
• 1- 230 g vegan cream cheese, slightly softened
• 250 g sifted powdered sugar
• 5 ml vanilla extract

Method

• Preheat oven to 176C. Grease 2- 15 cm round cake pans and line bottoms with parchment paper.
• Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid® Stand Mixer, and attach the coarse shredding blade. Position large bowl under attachment to catch shredded carrots. Fill feed tube with carrots. Turn stand mixer to speed 6 and process. Repeat remaining carrots, set aside.
• In a large bowl, place all wet ingredients except carrots and whisk together until fully combined. Add in remaining dry ingredients and whisk together, fold in carrots. If batter is too thick, add in more coconut oil 60 ml at a time. Divide batter in half and pour into cake pans. Bake for 25-30 minutes or until a cake tester or toothpick comes out clean. Cool cakes in pans for 15 minutes and flip onto cooling racks and cool completely.

Frosting

• In a large bowl, beat butter, cream cheese, and vanilla. Slowly add in powdered sugar 100 g at a time. Beat until fully combined.
• When cake layers are cool, frost the top of the bottom layer of cake. Then place the 2nd layer on top and frost top and sides.