Preheat oven to 350 degrees Fahrenheit
1 cup Coconut Oil
1 1/3 cups Brown Sugar
2 TBS Almond Meal
3 Cups Wheat-Free, Gluten-Free Flour
1 cup chopped Walnuts
4 cups Shredded Carrots
1 tsp Gluten-Free Baking Soda
1 1/2 tsp Allspice
4 TBS Butter
2/3 cup of Lactose-free Cream Cheese
Zest of 1 lemon & juice of 1/2 lemon
4 cups confectioners’ sugar
1- Using a large bowl, beat together oil, sugar and eggs.
2- Fold in the rest of the ingredients
3- Pour batter into cake pan and bake on middle shelf for 1 hour 10 minutes
4- Remove from oven and cool on a wire rack for 20 minutes.
1- Use an electric mixer and beat together butter, cream cheese, lemon zest and juice.
2- Gradually add the confectioners’sugar, little by little.
3- Spread on top of the cooled carrot cake.
By Colleen Francioli