Step 1

Preheat the oven to 350F and line or grease a 9×9” baking tin. Add the Non-Dairy Milk, Applesauce, Coconut Sugar, and Vanilla to a small bowl and whisk well.

Step 2

Combine the Oat Flour, Baking Powder, Spices, and Salt into a separate large bowl and whisk. Form a well in the center of the bowl, pour the wet ingredients in, and use a spatula to mix until no clumps remain. Fold in the Carrots and chopped Pecans, then spread the batter evenly into the baking tin.

Step 3

Bake for 32-35 minutes, until a toothpick cleanly comes out of the center of the cake. Immediately remove the cake from the baking tin and let cool completely on a cooling rack before decorating or slicing.

Step 4

Prepare the Cashew Frosting by adding all of the ingredients to a high-speed blender and processing until smooth. I recommend adding the Water in in 1 tbsp increments; you may need to use more depending on your blender, but try to use the least amount possible.

Step 5

Frost the Cake, top with additional Pecans if desired, and cut into 9 pieces and serve. Store leftovers in the fridge for up to 3 days (the Cake will last at room temperature for up to 5 days if unfrosted).