Name: Carrot Cake with Cashew Cream Frosting
Prep time: 5 min
Cook time: 55 min
Total time: 1 h 9 min
Ingredients: 2 cups Flour; 1 1/2 teaspoon Baking Powder; 1 teaspoon Baking Soda; 1/2 teaspoon Sea Salt; 1 teaspoon Cinnamon; 1 1/4 cup Olive Oil; 1 cup Sugar; 1 cup Coconut Sugar; 1 teaspoon Vanilla Extract; 4 Large Eggs; 3 1/2 cups Carrots; 1/2 cup Pecans; 1 cup Raw Cashews; 5 tablespoons Water; 2 tablespoons Powder Sugar; 3 tablespoons Maple Syrup; 1 teaspoon Vanilla Extract; 1/4 teaspoon Apple Cider Vinegar

Instructions

Bread

Preheat the oven to 350 degrees.
For the Bread: Grab a medium bowl, mix together the 3/4 cup of coconut sugar, almond milk, olive oil, egg and vanilla extract.
In another bowl, combine the dry ingredients; the flour, baking powder and salt.
Then add the dry ingredient bowl to the wet ingredient bowl and whisk until it becomes a well combined batter.
In a small bowl, toss the strawberries and 2 tablespoons of flour to coat all the diced strawberries evenly.
Gently add the strawberries to the mix batter.
Pour the batter into a greased 9 inch by 5 inch bread pan.
Bake for 55 minutes.

Tip: Insert a tooth pick in center to check if the bread is done. If it comes out clean the bread is done. If it comes out with wet batter it needs more time.
Allow the bread to cool for 10 minutes then place to a wire rack to cool completely.

Glaze

Combine the 1 cup of coconut sugar, melted butter, 1/3 diced strawberries, almond extract, heavy cream in a small bowl until smooth.
Once the bread is cool, gently pour the glaze down the top center of the bread and spread evenly.

Carrot Cake with Cashew Cream Frosting