I'm Allergic to Walnuts...Walnut Free Carrot Cake

INGREDIENTS:

Carrot Cake:
11⁄4 cup organic flour (sub almond flour)
1 tsp baking powder
1 Tbsp cinnamon, ground
1⁄2 Tbsp ginger, ground
1⁄4 tsp nutmeg, ground
1⁄2 Tbsp organic salt
3 organic eggs
1 cup organic sugar (sub coconut sugar)
1 cup avocado oil
2 Tbsp pure vanilla extract
2 cups carrots, grated
1⁄2 cup golden raisins
1⁄2 cup toasted pecans, chopped

Cream Cheese Frosting:
4oz cream cheese, room temperature (sub vegan cream cheese)
2 Tbsp butter, room temperature (sub ghee or vegan butter)
1 cup powdered sugar, sifted (sub date sugar)
1 tsp pure vanilla extract
1⁄4 tsp organic salt
1⁄4 cup toasted pecans, chopped

PROCESS:

Carrot Cake
Preheat the oven to 350o. Grease a 9x5 loaf pan with cooking spray and line it with parchment paper. In a medium sized bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In a large bowl, whisk the eggs and sugar until the consistency is light and fluffy. While whisking, slowly pour in the oil until well combined, then add the vanilla. Stir the dry ingredients into the wet until just combined. Fold in the carrots and 1⁄2 cup of pecans. Pour batter into prepared pan and bake for about 1 hour and 10
minutes until a toothpick inserted into the center comes out clean. Let it cool slightly in the pan, then turn out onto a wire rack to cool completely.

Cream Cheese Frosting
In a large bowl, using a hand mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla, and 1⁄4 tsp salt and beat until smooth.

Spread frosting over the cooled loaf, sprinkle with chopped pecans, and enjoy!

Recipe adapted from Delish.