Ingredients

2 C. grated carrots (approx. 3.5 medium)
1 C. pure maple syrup
1/2 C. extra-virgin organic coconut oil
1/2 C. unsweetened coconut milk beverage (I used almond milk)
1/2 C. unsweetened applesauce
2 Tbsp. ground flaxseed
2.5 tsps pure vanilla extract (divided use)
1 and 1/4 tsp xanthan gum (divided use)
2 C gluten-free all-purpose flour
1 Tbsp. baking powder, gluten-free
2 tsp. ground cinnamon
1/2 tsp. sea salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1 C. chopped raw pecans
1/2 C. aquafaba (or egg white if you're not vegan)
1 pinch - cream of tartar
1/4 C. powdered sugar

Directions

1. Preheat oven to 350° F.
2. Lightly coat 13 x 9-inch baking pan with spray. Set aside.
3. Place carrots, maple syrup, oil, coconut milk, applesauce, flaxseed, 2 TSPS extract and 1 TSP xanthan gum in food processor; process until smooth. Set aside.
4. Combine flour, baking powder, cinnamon, salt, ginger, cloves and nutmeg in a medium bowl; mix well.
5. Add flour mixture to carrot mixture; process for 1 minute, scraping down sides as needed. Remove blade from food processor.
6. Fold in pecans. Place batter in prepared pan (or cupcake pan with liners in).  Bake for 30-40 minutes (20 for cupcakes), rotating the pan half way through baking.
7. While cake is baking, make whipped topping.  Place aquafaba (or egg whites), remaining 1/2 tsp extract, remaining 1/4 tsp xanthan gum, and cream of tartar in a medium mixing bowl.  Beat with hand mixer for approximately 5 minutes, or until stiff peaks form.
8. Slowly add powdered sugar, beating continuously.  Beat for 1 additional minute. Refrigerate until cake is cool.
9. Once cake has cooled, cut into sixteen slices. Frost each slice with 3 Tbsp. whipped topping.

SERVES: 16 (1 slice each) ~ Prep Time: 20 min. ~ Cooking Time: 20-40 min.