This recipe came out tasting amazing!!! Zero sugar added in both the cake and the frosting! My taste testers asked for second helpings, always a good sign! This however is the first cake I have ever baked (in my life)... it came out TASTING great but NOT looking great ;)
I do believe this actually just due to some overzealous batter mixing on my part, so i hope you make this AND make it look good too ;)

difficulty level: intermediate

equipment needed:

  • fine cheese grater (for carrots)
  • loaf pan, or spring forms, or in the picture you see i used Wilton® Perfect Results Tart/Quiche Pans 4" 6/Pkg-Round, they are non stick and have a bottom that pops out. You can find them at walmart, target, online, Joanne's fabrics etc .

Prep time: 20 minutes

Cook time: from 20 - 45 minutes, depending on thickness, the mini tarts were only 20minutes, a springform cake i also made (in pic below) was much thicker so took 45 minutes

What you need:

Dry ingredients:

  • 1 1/4 cup gluten free all purpose flour
  • 1 cup teff flour (or spelt or oat flour)
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 3.5 tsp pumpkin spice, or cinnamon, if you like more of a pronounced flavor make it 4 or even 4.5 tsp
  • 6 tsp stevia powder
  • 3 tsp Lucama Powder... WHA??! Yeah i know, me and my weird ingredients; well this one is a new one for me too, It is a dried fruit, originating in Peru, it is a super food, and is low gycemic. it has a wonderful light caramel like flavor. You can get it on Amazon Prime or at whole foods. No worries if you do not have it, just add an extra 1.5 tsp of stevia in stead :)

Wet Ingredients:

  • 1 cup full fat coconut milk
  • 1.5 tbsp Apple cider vinegar or lemon juice
  • 1 1/4 cup unsweetened almond milk (i used unsweetened vanilla)
  • 1 tbsp Avocado oil
  • 1/2 cup mashed sweet potato (i microwaved a sweet potato, mashed it and measured out 1/2 cup)
  • 1 tsp vanilla
  • * we will be mixing the wet ingredients above seperately from the carrot and grated zucchini below
  • 2.5 cups finely grated carrots(medium packed)
  • 1 cup summer squash or zucchini finely grated. trust me you will not taste this, it just adds moisture, vitamins, and lowers the calories, just don't tell anyone it's in there ;)

Frosting:

  • 1 cup quick soaked Cashews (pour boiling water over 1 cup cashews, let stand uncovered 50 minutes)
  • 1.5 tsp vanilla
  • zest of 1/2 to 1 lemon (i like more)
  • 1 tbsp lemon juice
  • 2 tsp chia seeds or ground flax (this will make the frosting thicken and hold)
  • 1/4 tsp salt
  • 1 tsp stevia
  • 2 tbsp Lucama powder (or 1 tsp extra stevia to substitute)
  • 1/2 cup + 4 tbsp Unsweetened almond milk

What to do:

for cake:

  • preheat oven to 350 degrees
  • grease whichever pans/ cake/tart molds you are using. I used A springform and the mini tarts molds and one mini loaf pan. all at the same time, you just need to take them out of the oven at different times.
  • combine all wet ingredients (without carrot and zucchini) and let sit for 5 minutes
  • combine all dry ingredients in a large bowl and mix with a dry whisk to combine everything evenly.
  • combine carrots and zucchini and mix in a separate bowl
  • add wet ingredients to dry ingredients and mix well until no four is visible. If dough looks a lil dry, add 1/4 cup almond milk carefully, mixing
  • FOLD IN carrot and Zucchini.. why capitals... because i didn't fold (as most recipes online suggest to do) nope i over zealously mixed them in, causing my cake to come out too dense :) learn form my mistakes ;)
  • pot batter into pans, leaving room at the top for the cake to rise somewhat.
  • if using a sprin gform, still do not go thicker then 2 inches when filling
  • place into oven on middle rack and bake 25 minutes for mini tarts and 45 minutes for the thicker cake in the springform. You know your cake us ready if you take it out, insert a toothpick and it comes out dry :)
  • once cake is ready, let it cool completely before frosting

for frosting:

  • put all ingredients into high powered blender (Vitamix)
  • whirl away for 1 minutes, add 1 tbsp of unsweetened almond milk to if blades are spinning and mixture is not blending.
  • scrape down sides, blend for another whole minute
  • taste and adjust sweetness or add some lemon, according to preference, then blend again
  • let frosting cool down in fridge at least 2 hours before frosting cake
  • Mini tarts are easy to frost, the sprinkle pumkin seeds, or ground pistachios or grated carrot on top, for springfrom cake, cut in half, frost middle, place second half on top and frost, again you can get creative with toppings, dark chocolate chips sound like a good idea too! ;)