Carrot Cake

Ingredients

• 1 cup (100g) grated carrots, about 3 medium carrots

• 1/2 cup (80g) softened coconut oil

• 1/4 cup maple syrup, honey or agave

• 1/4 cup coconut or light brown sugar

• 1 cup (90g) quick or rolled oats

• 2 eggs

• 1 tsp vanilla extract

• 1 tsp cinnamon

• 1/4 tsp salt

• 1 tsp baking soda

For the icing:

• 1/3 cup (30g) raw cashews

• 1/4 cup unsweetened almond milk

• 1 1/2 tbsp maple syrup

• 1 tsp vanilla extract

Directions:

1. Blend, mix or process the carrots, oil, syrup, sugar, oats, eggs, vanilla, cinnamon and salt together and fold in the baking soda at the end.

2. Line a 8x8 pan with parchment paper and spread the mixture out evenly

3. Bake at 350 for 25 - 30 minutes

4. Blend the cashews, milk, vanilla and syrup together until creamy.

5. Let the cake cool before icing.

6. Slice into 16 squares (HINT: they are great frozen, too!)

Macronutrient information per serve: 135 cals / 3g protein / 16g carbohydrates / 7g fat