Lisa's Southern Kitchen

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Ingredients:

Carrot:

• 1 cup Almond Flour

• 1 cup Oat Flour

• 1/3 cup Gluten Free All-Purpose Flour

• 1 tsp. Baking Soda

• 1 tsp. Baking Powder

• 1 cup Granulated Sugar

• 1/4 cup Light Brown Sugar

• 2 tsp. Ground Cinnamon

• 1/3 tsp Grated Ginger

• 1/3 cup Grated Nutmeg

• 2 1/4 cup Shredded Carrots

• 1 cup Shredded Coconut

• 1 cup Chopped Walnuts extra for garnish

• 2 tsp. Vanilla Extract

• 3/4 cup Applesauce

• 1/2 cup Plain Yogurt

• 1/2 cup Butter, softened

• 4 Eggs

Cream Cheese Frosting:

• 2 cups Powdered Sugar

• 1 tsp. Ground Cinnamon

• 1 tsp. Vanilla Extract

• 1 package Cream Cheese

• 1/2 cup Butter, softened

Instructions:

Cake:

1. Preheat oven to 350 degrees and grease a baking pan with cooking spray.
2. In a bowl of stand up mixer add in almond flour, oat flour and all-purpose flour, baking soda and baking powder, salt and mix well until combined.
3. Add in the white sugar, brown sugar, cinnamon and ginger, nutmeg, mix well until combined.
4. Add in butter, cream cheese and vanilla extract, applesauce and eggs, beat well until combined.
5. Stir in the coconut, carrots and walnuts, mix well until combined.
6. Pour the batter into greased baking pan and bake for 35 minutes until light golden brown and let cool completely on wire rack.
7. Make the frosting, in a bowl add ingredients and beat well until smooth and fluffy.
8. Spread the frosting out evenly on top of the cake and garnish with chopped walnuts.