Dairy Free Carrot Cake

[ButterSticks]

2 cups whole spelt flour
2 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp cardomom ground
1 1/2 tsp cinnamon ground
1/2 cup cold pressed walnut oil
2/3 cup maple syrup
2/3 cup almond or oat milk
1/2 tsp fine sea salt
3 cups grated (fine grate) carrots

topping
14 oz coconut milk
1/8 cup maple syrup or more to taste
1 tab. kuzu or arrowroot diluted in 1/4 cup water
1 tsp lemon juice
pinch of cardomom

preheat oven to 350 oil and flour a 9-inch cake p

sift dry ingredients together in a bowl.
whisk oil , syrup , milk , until blended.
add oil mixture to dry ingredients.
add carrots and mix until moistened.
with a spatula pour into cake pan.
bake 25 min.
take out and let cool

for topping
in a saucepan combine coconut milk
syrup , and cardomom.
bring to a simmer and add diluted kuzu
stir until thickened.
add lemon juice
taste and adjust flavors( you can add some vanilla)
let cool remove cake from cake pan and transfer to platter
pour sauce over cake and sprinkle whole cake with large
flaked coconut
Enjoy!