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I topped these with coconut whip lightly sweetened with maple syrup. It’s airy, yet creamy… much less indulgent than a more traditional cream cheese frosting, but it was exactly what I was in the mood for this time. With a dusting of cinnamon on top.
8 oz. carrots (chopped and peeled)
1 egg
1/3 cup sugar
1/4 cup applesauce
1/2 teaspoon vanilla extract
1/4 cup coconut oil
1/2 cup all purpose gluten free blend (or all purpose flour)
1/2 cup whole spelt flour (or oat or whole wheat flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
coconut whip:
can of full fat coconut milk, refrigerated overnight
a few tablespoons of maple syrup or sifted powdered sugar
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