Vegan Carrot Cake (& Frosting)
Recipe source: https://www.loveandlemons.com/vegan-carrot-cake/

2.25 c flour - half spselt, half all-purpose
3 tsp baking powder
1 tsp baking soda
3 tsp cinnamon
0.5 tsp nutmeg
1 tsp salt
0.5 c applesauce
1 c vanilla soy milk
0.66 c sugar (organic)
0.5 c butter-flavoured coconut oil, melted
2 # carrots

Frosting:
0.5 c raw macadamia nuts
0.5 c raw walnuts
0.25 c vanilla soy milk
0.25 c maple syrup
2 tbsp butter-flavoured coconut oil
0.5 tsp salt

Soak the nuts
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt
In another large bowl, mix the applesauce, soy milk, sugar, and coconut oil
Mix the dry ingredients into the wet ingredients
Grate the carrots
Mix in the carrots
Preheat the oven to 350F
Grease a 9x13 baking pan
Put the cake mixture in the pan
Meanwhile, start the frosting (below)
Bake for 30 to 40 minutes, until a fork poked into it comes out clean

Frosting:
Drain and rinse the nuts
Blend all the frosting ingredients in a high speed blender.  If necessary, add a few tbsp of soy milk if the blender won't blend
Put it in the fridge for at least 30 minutes

Once the cake is cooled and the frosting is chilled, spread the frosting on the cake