Carrot Cake with Cream Cheese Glaze (Gluten Free)

Cake:

2 cups finely shredded/minced carrot

2 cups whole grain oat flour

1 cup almond flour

1 ½ cups sugar

¼ cup molasses

1T. cinnamon

1 tsp. baking soda

2 tsp. baking powder

Glaze:

1 8oz. container vegan cream cheese (room temperature)

1 T. vanilla extract

1 lb. bag confectioner sugar

2 T. plant based milk

Preheat oven to 350 degrees. Spray a bundt cake pan with no stick spray. In a large mixing bowl combine carrots, sugar and molasses, stir until well combined. In a separate bowl combine the 2 flours, baking soda, baking powder and cinnamon. Once the dry ingredients are combined, incorporate them into the carrot mixture. Pour the batter into prepared bundt pan and bake for about 35-40 minutes or until done. Once it is done remove the cake from the pan and let cool completely before adding the glaze.

For the glaze, whip all of the ingredients together in a stand mixer. Spoon desired amount over the cake and enjoy!