This cake is incredibly moist and lightly spiced, but the pineapple frosting really brings it over the top! This is a real crowd pleaser and would work great as cupcakes! I use my own cashew sour cream/cream cheese, which I think is healthier than store-bought vegan ones.

from http://sweethealthyliving.com/

For the cake:

1 ½ c white spelt flour

1 ½ c grated carrots

1/3 c cashew sour cream (or sub with cashew cream and add more vinegar)

1 T apple cider vinegar

1/3 c orange juice

1/2 c apple sauce

1 t baking soda

1 t baking powder

1 t vanilla

1 t cinnamon

½ t ginger

¼ t nutmeg

¼ c chopped walnuts

¼ c raisins

¾ c coconut sugar

Pre-heat your oven to 350 F. Mix your dry ingredients in a bowl and you wet ingredients in another bowl. Poor your dry into your wet and stir just until combined. Poor into two oiled cake pans or 4 small ones and bake for 30- 45 mins (depending on the size of the cakes). Cool cakes completely on a wire wrack and frost with icing!

This icing recipe is incredible!

coconut extract (optional)

1 cup soaked dried pineapple (in orange juice)

1 cup cashew sour cream

1-2 T date paste (optional)

1 t vanilla powder (or extract)

Blend the dried pineapple in the blender, adding just enough juice until it is a thick paste. Process the paste in the food processor with the cashew sour cream and vanilla. Taste and add date paste if needed.

Recipe and photo submitted by Healthyvic