Gluten-Free Carrot Cake with Vegan Frosting & Walnut Crumble

For the Cake

• 2 cups grated carrots
• 1 1/2 cups almond flour
• 1/2 cup gluten-free oat flour (or GF all-purpose flour)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp salt
• 2 flax eggs (2 tbsp ground flax + 5 tbsp water)
• 1/2 cup maple syrup or coconut sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup avocado oil or melted coconut oil
• 1 tsp vanilla extract
• Optional: 1/4 cup crushed pineapple or raisins

For the Frosting

• 1/2 cup raw cashews (soaked 4 hrs or boiled 10 mins)
• 2 tbsp coconut cream or plant milk
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1/2 tsp vanilla extract
• Pinch of salt

For the Walnut Crumble

• 1/2 cup chopped walnuts
• 1 tbsp coconut sugar
• 1/2 tsp cinnamon
• Pinch of sea salt