Best Healthy Carrot Cake

• 1/2 cup (125g) Creamy SunButter
• 1/4 cup (50g) coconut oil, melted
• 3/4 cup (180g) almond milk
• 1 tbsp lemon juice
• 3/4 cup (240g) maple syrup
• 1/4 cup + 2 tbsp (60g) coconut sugar
• 1 tsp vanilla
• 3/4 cup (90g) coconut flour
• 3/4 cup (90g) arrowroot starch
• 1 tsp baking soda
• 1/4 tsp salt
• 1 tbsp cinnamon
• 1 tsp ginger
• 1/2 tsp nutmeg
• 1 cup (100g) shredded carrots*
• 1/2 cup (60g) chopped walnuts

Vegan Cream Cheese Frosting

• 8oz vegan cream cheese, softened
• 1/2 cup (56g) vegan butter, softened
• 1 tsp vanilla
• 4 cups (480g) powdered sugar
• 2 tbsp (15g) arrowroot starch

• Preheat the oven to 350°F.
• Stir together lemon juice and almond milk. Set aside 5-10 minutes.
• In a bowl, whisk together SunButter, coconut oil, almond milk + lemon juice, maple syrup, coconut sugar, and vanilla (make sure all ingredients are at room temperature so the coconut oil doesn’t seize up).
• Add flours, baking soda, salt, and spices. Whisk to combine.
• Fold in shredded carrots and chopped walnuts.
• Divide between two 8″ cake pans (lined with parchment for easy removal or greased).
• Bake 35-40 minutes at 350°F.
• Cool 15 minute in the pans, then transfer to a cooling rack to cool completely.
• For the frosting, use a stand or hand mixer to whip the butter and cream cheese together until light and fluffy. Add the vanilla, arrowroot, and 1 cup powdered sugar. Add the rest of the powdered sugar 1 cup at a time, mixing in between until thick and fluffy. Chill until ready to frost.
• Once the cakes are cool, use a bread knife to slice off the domed tops of each cake.
• Layer with cream cheese frosting in the middle and more on top. Sprinkle more chopped walnuts to garnish.
• Slice and eat!