Vegan Carrot Cake

After a lot of modifications, I came up with this version of carrot cake that is low in fat and sugar, but still moist and sweet. Made with fresh carrot and raisins. With a light cashew icing. A healthier version of cake when needing something warm and sweet.

1-2 small carrots ( approx 1 cup)

5 tbsp apple sauce

1/2 cup sugar

1 tbsp coconut oil

1 1/2 cup flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

1 tsp salt

1 cup almond milk

1/4 cup raisons

1/4 cup pecans or walnuts (optional)

Icing:

1/2 cup cashews

2 tbsp agave

1 tsp lemon juice

2 tbsp plant milk

2 tsp water

Preheat oven to 350 degrees. Grease pan with coconut oil. Mix shredded carrots, applesauce, sugar and oil. Next, add flour, spices, baking soda and salt. Pour plant milk in and stir. Once mixed, fold in raisins and nuts. Bake in 8x8 pan for 30 minutes. Drizzle icing on top.