This moist and flavorful cake is made with locally grown carrots from @panierdufermier
(Makes 10 slices)
2 cups grated carrots
3 free-range eggs
3/4 cup unbleached flour (sifted)
3/4 cup oat flour (sifted)
3/4 cup maple syrup
1/2 cup mini semi-sweet chocolate chips
1/4 cup avocado oil
2 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon + garnish
1/4 teaspoon nutmeg
1/4 teaspoon salt
250g softened cream cheese
1/2 cup icing sugar
1 teaspoon natural vanilla extract
4 tablespoons almond milk (original)
Prevent the oven at 350 F.
Lightly grease a 9x5" loaf pan with avocado oil. Line the pan lengthwise with parchment paper and leave about a 2" overhang.
In a large bowl, add all the dry ingredients and set aside. Use a smaller bowl to mix the wet ingredients. Add the mixture to the dry ingredients and gently mix without over stirring. Fold in the carrots and chocolate. Add the batter to the loaf pan and bake for 45 to 55 minutes. Let cool on a wire rack.
Meanwhile, whip the cream cheese, vanilla extract, almond milk and icing sugar. Pour the icing on the cake and sprinkle cinnamon. Enjoy!