Decadent Dairy-Free Carrot Cake

Cashew Frosting

• 4 cups raw cashew(520 g)
• hot water
• 15 oz full-fat coconut milk(425 mL), cream from the top of the can
• ½ cup powdered sugar(60 g)
• 1 cup maple syrup(335 g)
• ¾ cup coconut oil(180 g), melted
• 3 tablespoons lemon juice
• 1 tablespoon vanilla extract
• ½ tablespoon apple cider vinegar
• 1 pinch salt

Cake

• 3 ½ cups flour(435 g), of choice, we used whole wheat
• 1 cup brown sugar(220 g)
• 1 tablespoon baking soda
• 1 ½ tablespoons baking powder
• 1 tablespoon cinnamon
• 2 teaspoons nutmeg
• 1 pinch salt
• 3 cups almond milk(720 mL)
• ¾ cup coconut oil(180 g), melted
• 1 cup unsweetened applesauce(255 g)
• ¾ cup maple syrup(250 g)
• 1 tablespoon vanilla extract
• 1 tablespoon apple cider vinegar
• 2 cups carrot(220 g), finely grated
• 1 cup raisin(150 g), optional
• 1 carrot, for garnish
• ½ cup walnuts(50 g), chopped, for garnish
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