Carrot Cake with Coconut Manna Frosting

For the cake:

• 3 eggs
• ¾ cup Organic Coconut Sugar
• ¾ cup maple syrup
• ⅓ cup plus
• 1 tablespoon Organic Avocado Oil
• 2 teaspoons cinnamon
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 2 cups gluten free 1-to-1 baking flour
• 1 ¾ cup almond flour
• 2 cups grated carrots
• 1 cup chopped toasted walnuts, divided
• ½ cup raisins

For the frosting:

• 1 (15) oz jar Nutiva Organic Coconut Manna, softened
• ½ cup coconut cream
• ¼ cup maple syrup
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees. Line a greased bread pan with parchment paper.
2. In a large bowl, whisk together the eggs, coconut sugar, maple syrup, and avocado oil. Whisk in the cinnamon, baking powder and baking soda until dissolved.
3. Stir in the gluten free flour, almond flour, and mix until well combined. Fold in the grated carrots, ½ cup of the walnuts, and raisins.
4. Pour the batter into your prepared pan and bake for 60-70 minutes until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, transfer to a wire rack and cool completely, about 2-3 hour.
5. While the loaf cools completely, prepare the frosting by adding the softened Nutiva Organic Coconut Manna, coconut cream, maple syrup, lemon juice, and vanilla extract to a blender or food processor. Blend until smooth and creamy, scraping down the sides as needed.
6. Once the carrot cake loaf is fully cooled, spread the frosting evenly over the top using a spatula or spoon. Sprinkle with the remaining ½ cup chopped toasted walnuts for garnish.
7. Slice and serve immediately, or refrigerate for 20–30 minutes to help the frosting set before serving.