This is a fabulous cake. We couldn’t get enough of it. My husband and I enjoyed it so much that we ate a small slice with a cup of coffee a few mornings. 
 
Yield one 8 or 9-inch cake
 
¼ cup melted coconut oil 
¼ cup apple sauce
½ cup almond milk
½ cup coconut sugar
1 cup almond flour
½ cup oat flour
2 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
¼ tsp ground cloves
¼ tsp salt
2 tsp baking powder
2 tsp baking soda
1 cup grated carrots
4 oz. cream cheese, room temperature
½ cup Greek yogurt
½ cup monk fruit powdered sugar
1 Tbsp maple syrup 
¾ cup chopped walnuts, optional
 
Preheat oven to 350℉
 
Line an 8 or 9-inch cake pan with parchment paper.
 
Mix the coconut oil, applesauce, and almond milk in a large bowl. Next, add the coconut sugar, almond flour, oat flour, cinnamon, nutmeg, ginger, cloves, salt, baking powder, and baking soda. Stir to combine. 
 
Fold in the carrots and pour the batter into the cake pan. Bake for 40 minutes or until a toothpick comes out with a few crumbs. Let cool completely. Remove the cake from the pan onto a cake plate. 
 
Using a mixer, beat together the cream cheese, yogurt, powdered sugar, and maple syrup. Once combined, frost the cake. Sprinkle the walnuts over the top and serve. 
 
Just Salt It, and enjoy!
 
* I saw a very similar recipe to the one above a few months ago, but cannot find the name of the original author to site. 
 
Card image cap