Recipe: Carrot Cake with Lemon-Ginger Glaze

Having visitors today gave me a good reason to make a carrot cake! I’ve tinkered with carrot cake recipes for years, and this is my latest iteration.

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You might want to double the recipe if you’d like more than 8 pieces of cake; I baked this one in an 8-inch springform pan.

Carrot Cake (GF, DF)

2 large ripe bananas, mashed
2 cups grated carrot
3 eggs, well-beaten
¼ c. coconut oil, melted
½ c dessicated unsweeted coconut
½ c almond flour
½ c tapioca starch
½ c chopped walnuts
1 Tbsp lemon zest
½ c brown sugar
2 tsp cinnamon
½ tsp salt
2 tsp cardamom or nutmeg
2 tsp freshly grated ginger
2 tsp lemon juice
1 tsp baking soda
1 ½ tsp baking powder

Mix everything well and bake at 350 degrees F for about 30 minutes.

Lemon-Ginger Glaze

1/3 c soaked cashews (4 hours minimum)
1/4 c coconut oil, melted
1/2 c powdered sugar
1/2 tsp vanilla
1 tsp freshly grated ginger
2 tsp lemon zest
1 Tbsp lemon juice
dash salt

Mix everything in a blender or food processor until smooth.

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