Whole Wheat Carrot Cake With Dairy-Free Frosting

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Pamela Salzman


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1 ¼ cups coconut palm sugar or granulated sugar

1 ¼-1 ½ cups unrefined oil (I use melted coconut oil, but olive or high-oleic safflower is fine, too)

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 ½ cups plus 1 Tablespoon whole wheat pastry flour, divided

1 Tablespoon ground cinnamon

2 teaspoons baking soda

1 ½ teaspoons sea salt

1 cup unsulphured golden raisins (or dark raisins if you prefer)

1 cup walnuts, chopped

1 pound carrots, shredded (about 4 cups)

½ cup fresh pineapple, finely chopped (or frozen, thawed)

2 cups raw cashews, soaked in water for at least 5 hours

½ cup unsweetened almond milk or water (water is just as good)

¼ cup unrefined coconut oil, melted

3 Tablespoons raw honey, Grade A maple syrup or agave

¾ teaspoon pure vanilla extract

pinch or 2 of fine grain sea salt

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