Preheat oven at 350F

• 3 eggs - or flax eggs
• 1/3 cup avocado oil or coconut oil (melted)
• 1/4 cup maple syrup or honey
• 1 cup unsweetened applesauce -two peeled apples with ⅓ cup of water bring to boil then simmer then mash     - I would like to try this with a can of pineapple!!!
• 3/4 – 1 cup unsweetened almond milk or other unsweetened alternative milk
• 2 tsp vanilla

MIX then add grated carrots

• 3 cup loosely packed grated carrot

DRY INGREDIENTS

• 1 tsp sea salt or himalayan salt
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 2 tsp cinnamon
• 1 cup almond flour
• 1/2 cup coconut flour
• 1 1/2 cup Bob's Gluten Free All Purpose Flour

MIX Dry Ingredients

• 1 cup chopped raw pecans

Mix Dry and Wet Ingredients together. Add pecans if you like and mix.

Place parchment paper in two 9" circle pans or three 6" circle pans or one 11" x 7" rectangle pan.

Bake at 350F for 40 to 50 min or till toothpick comes out clean.

TWO OPTIONS FOR ICING - CASHEW ICING or COCONUT BUTTER ICING - both below - choose one

Coconut Butter Icing

• 2/3 cup coconut butter
• 2 tbsp maple syrup
• 1 tsp vanilla
• 2 - 4 tbsp unsweetened almond milk

MIX

CASHEW ICING also known as Vegan Cream Cheese - For thicker Icing increase ingredients.

• 1 1/2 cups raw cashews soaked
• 1/2 cup coconut cream or full-fat coconut milk or ½ cup of soaked unsweetened shredded coconut then drain
• 1 tbsp lemon juice or 1 tsp lemon zest - I used 2 ½ tsp of orange zest
• 3 tbsp maple syrup
• 1 tsp vanilla

MIX - Apply Icing.

Use extra pecans, coconut flakes and candied carrot Curls (thin strips) to decorate. Or make a Hoppy Easter Bunny, see link above.

Candied Carrot Curls (Juliennes)

• 1-2 carrot

Use a vegetable peeler to get 20 strips of carrots or more. I used 1 cup of water and 2 tbsp of honey in small sauce pan, place carrots strips in. Boil for 15 min. Take strips out and place on parchment paper and bake at 225oF (107oC) for 15 to 20 min. Watch them. Bake till dry.