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By Jennifer Brott @myedibleadvice (Published: Feb 7, 2017)

When I think of a recipe that speak to my heart, I can't help but think of my family back east. I had one of the dreamiest childhoods. My Dad loved to cook and entertain and my Mum loved to bake. My sisters and I would come home after to school to the smell of freshly baked delights pretty much everyday. One of my all time favourites, still to this day, is my Mum's carrot cake. I have made a few MEA tweaks along the way that I will share with you here:

Directions:

Preheat the oven to 350°F and grease a 9x13 baking pan.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In a separate bowl, whisk together the applesauce, almond milk, vanilla, sugar and oil.

Mix the dry ingredients into the bowl with the wet ingredients.

Fold in the carrots and stir until just combined.

Bake for 30 to 40 minutes or until a toothpick inserted comes out clean. Let cake cool completely before frosting.

Make the frosting: combine all frosting ingredients into a high-speed blender. Blend until very smooth for 1 to 2 minutes or more, scraping down the sides occasionally. You can add an extra tablespoon of almond milk if necessary to get your blade moving.

Chill for at least 30 minutes before spreading to allow it to firm up a bit.

Store frosted cake in the fridge.



Notes

*Make sure your baking powder is fresh in order for the cake to rise (since there aren't eggs in the recipe). If your baking powder has been in the back of your pantry for too long it may be less effective.



**Soak your cashew and macadamia nuts for at least 3 to 4 hours, preferably overnight, then drain and rinse before using. I recommend using a very high speed blender (vitamix, blendtec, or similar) for this frosting. You can also use a good quality food processor, but I recommend soaking the nuts overnight so that your frosting will blend smoothly.