•2 cups packed super fine blanched almond flour •½ cup coconut flour •½ cup unsweetened finely shredded coconut •1 teaspoon baking soda •1 tablespoon ground cinnamon •¼ teaspoon ground nutmeg •1/2 teaspoon salt
•4 large eggs, at room temperature •3/4 cup pure maple syrup •1/3 cup drippy tahini •1/4 cup unsweetened almond milk •1 teaspoon vanilla extract •1/3 cup melted and cooled coconut oil •3 cups shredded carrots (medium grate) •1/2 cup of chopped pecans
Mix all of the ingredients together to get the perfect textured cake batter.
•24 oz of cream cheese (I used vegan kite hill) •4 tbsp of coconut sugar •2 tsp of vanilla •organic maple syrup to taste
•preheat the oven to 350 and line pan with parchment paper (very important) •bake for 28-32 minutes •Cake is done when a tester comes out clean or with just a few crumbs attached. *decorate cake with vegan cream cheese frosting using the ingredients above. Add pecans and ginger powder on top!