1. Prep Your Tools & Ingredients

• Preheat your oven to 350°F (175°C).

• Grease an 8-inch round or square cake pan with oil or line it with parchment paper.

• Grate your carrots and mash your bananas (or blend your soaked dates) if using.

2. Mix the Dry Ingredients

In a large bowl, whisk together:

• Almond flour

• Coconut flour

• Baking soda & baking powder

• Cinnamon, nutmeg, and salt

Set this aside—you’ll come back to it soon!

3. Combine the Wet Ingredients

In a separate bowl, mix until smooth:

• Eggs (or flax eggs)

• Unsweetened applesauce

• Melted coconut oil

• Vanilla extract

• Mashed bananas (or date paste)

4. Make the Batter

• Gradually pour the wet mixture into the dry ingredients.

• Stir gently until just combined—don’t overmix.

• Fold in the grated carrots and any add-ins (nuts, raisins, coconut).

5. Bake It

• Pour the batter into your prepared pan and spread it evenly.

• Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

• Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

6. Frost and Decorate (Optional)

• Once the cake is fully cool, frost with sugar-free cream cheese frosting or vegan cashew frosting.

• Decorate with extra nuts, shredded coconut, or a dusting of cinnamon for flair.

✅ Pro Tips:

• Chill frosting before spreading for a firmer texture.

• Store leftovers in an airtight container in the fridge for up to 5 days.

• Freeze slices for up to 2 months—just thaw and enjoy!