Gluten Free Carrot Cake with Coconut Cream Cheese Frosting

• 1/4 c. coconut oil, melted
• 1/2 c. applesauce
• 1/2 c. yogurt (I used dairy free)
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 2 eggs, separated
• 1 tsp. vanilla
• 1/2 lb. carrots, finely grated (about 1 cup)
• 1/4 c. milk (can use dairy free)
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 tsp. ginger
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 1/4 c. gluten free flour blend (I used oat, almond, and tapioca)
• Optional: 1/2 c. pecans or walnuts, chopped

Frosting

• 8 oz. light cream cheese, softened
• 2 Tbsp. milk or cream (can use dairy free)
• 1/2 tsp. vanilla
• 1/2 tsp. coconut extract
• 1/2 c. powdered sugar
• 1 tub whipped topping (I look for organic without hydrogenated oil)
• Optional: 1/2 c. coconut flakes, toasted

1. Preheat the oven to 350 degrees. In a large mixing bowl whisk the coconut oil, applesauce, yogurt, brown sugar, maple syrup, egg yolks, vanilla, carrots, and milk, Then, whisk in the cinnamon, nutmeg, ginger, baking powder, baking soda, salt, and gluten free flour.
2. In a separate mixing bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Next. pour into a greased cake pan. Bake for 25-30 minutes, until an inserted toothpick comes out clean.
3. In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the milk, vanilla, coconut extract, and powdered sugar. Stir in about 1/4 of the whipped topping. Next, fold in the remaining whipped topping. Spread icing over the cooled cake. If desired, top with toasted coconut flakes.
4. Store in the fridge.