Grain-free Carrot Cake with Coconut Cream Frosting

Cream together applesauce, oil, and sucanat, and then add eggs one at a time, beating well. Sift together dry ingredients and add to egg mixture. Finally, fold in carrots and nuts. Pour into 2 9-in. cake pans that have been lined with parchment paper and greased with coconut oil. Bake at 325 for 40-45 minutes, until toothpick comes out clean. Cool in pan for 10 minutes, then carefully turn onto a wire rack to cool completely.

Frosting: Soak cashews in hot water for about 20 minutes to get them to soften up. Blend until creamy and smooth, then place in a small saucepan along with coconut cream, honey, stevia, arrowroot and water. Heat for about 5 minutes, until it thickens considerably. Remove from heat, and when it is completely cool, transfer to the freezer for several hours, until it is very thick. It will have a sticky, "gloopy" consistency at this point. Whip with an electric mixture for several minutes, and add almond milk a few tablespoons at a time until desired texture is reached. Spread on the cooled cake and transfer to the refrigerator until ready to serve. Enjoy with homemade ice cream!

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