| Total Fat | 18.8 g |
| Total Carbohydrates | 46.6 g |
| Cholesterol | 0.0 mg |
| Sodium | 548.6 mg |
| Potassium | 181.2 mg |
| Dietary Fiber | 2.4 g |
| Sugars | 24.0 g |
| Protein | 4.1 g |
Preheat oven to 325 and grease a 9×13 (or similar) 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 30-40 minutes or until a toothpick comes out clean. Let cake cool completely before frosting.
For the frosting: combine frosting ingredients into a high speed blender. Start the blender on low and gradually increase speed (the mixture will be very thick at first). You can add an extra tablespoon of almond milk if necessary to get your blade moving.
Blend until very smooth.
Chill for at least 30 minutes before spreading (it’ll firm up a bit).
Store leftover frosted cake in the fridge.
Courtesy of: Love and Lemons
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