cardamom carrot cake w whit chocolate kombucha frosting

By foodiva

Ingredients

• 1 lb carrots, grated
• 1/2 cup ground flax seed + 3/4 cup warm water
• 2 1/2 cups flour (all purpose, light spelt, of gf all purpose like Bob's Red Mill)
• 1 1/2 tsp cardamom
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 1/4 tsp baking soda
• 1 1/4 tsp baking powder
• 1 1/4 cup organic cane sugar
• 3/4 cup brown sugar, sucanat, or coconut sugar
• 1 tsp vanilla
• 1/2 cup unsweetened applesauce
• 1 cup melted coconut oil
• 3/4 cup coconut oil
• 1/4 cup cocoa butter (see note)
• 10 tbsp (approx) plain kombucha
• 3-4 cups organic powdered sugar

Details

Servings 1
Adapted from emmylouskitchen.com

Preparation

Step 1

Preheat oven to 350F. Grease and line three 6" cake pans (see note).
In the bowl of a stand mixer, mix together flax and warm water and set aside to thicken.
In a separate large bowl, mix together flour, spices, salt, soda, and baking powder.
Add both sugars, applesauce, and vanilla to the flax mixture and stir to combine. With mixer running, stream in melted coconut oil until emulsified. Add dry ingredients and mix to barely combine, then stir in grated carrots.
Divide the dough evenly between the prepared pans and bake for around 30 minutes, until a toothpick inserted in the centre comes out clean. Let cool fully before frosting.