CAKE Ingredients

Preheat oven to 350 degrees Fahrenheit
1 cup Coconut Oil
1 1/3 cups Brown Sugar
3 Eggs
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

FROSTING Ingredients

4 TBS Butter
2/3 cup of Lactose-free Cream Cheese
Zest of 1 lemon & juice of 1/2 lemon
4 cups confectioners’ sugar

CAKE Directions

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.

FROSTING Directions

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