Carrot Cake - the way nature intended

Ingredients

• 4 eggs

• 1/2 cup maple syrup

• 1/3 cup coconut oil

• 1/8 cup milk of choice

• 1/8 cup orange juice

• 1 Tbs apple cider vinegar

• 1 tsp vanilla

• 1 1/4 oat flour

• 1/3 rice or tapioca flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/2 Tbs cinnamon

• 1/2 tsp ginger

• Pinch of nutmeg

• 2 1/2 cups shredded carrot

• 1/4 cup chopped dates (optional)

• 1/4 cup raisins (optional)

• 1/4 cup chopped pecans (optional)

Glaze

• 1/2 cup coconut butter

• 1/4 cup maple syrup

• sea salt

• vanilla

• cinnamon

GF, DF, V

Procedure

1. Preheat oven to 350 degrees F and line cake dish with parchment paper.

2. Soak raisins and dates, if using, in liquid ingredients: orange juice, milk, vinegar, eggs, maple syrup, vanilla, carrots. Let sit 10 minutes

3. Combined the rest of the dry ingredients and mix well.

4. Combined all ingredients and add in oil.

5. Add a little more flour if needed, you want the cake to be softer.

6. Bake for 20 - 25 minutes or until toothpick comes out clean.

7. Let cool completely and with a skewer poke holes through cake.

8. Make the glaze my mixing everying, except salt and vanilla, in a pan over low heat until combined.

9. Remove from heat and add salt and vanilla.

10. Pour over cool cake and let set.