Vegan Carrot Cake with Vanilla Cashew Icing

Ingredients

• 3 tablespoons ground chia seeds
• ½ cup + 1 tablespoon water
• ⅓ cup melted coconut oil , plus more for the pan
• ¼ cup agave
• ¾ cup unsweetened apple sauce
• ¾ cup demerara sugar (or raw cane sugar)
• 1 teaspoon kosher or fine sea salt
• 1½ teaspoons baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¾ cup unsweetened almond milk
• 1½ cups grated carrot , tightly packed
• 1½ cups blanched almond flour
• 1½ cups gluten-free all-purpose flour , plus more for the pan
• ¾ cup walnuts , chopped
• For the icing:
• 1 cup raw cashews , soaked overnight and strained
• ¼ cup canned full-fat coconut milk
• 1 teaspoon pure vanilla extract
• 2 teaspoons agave
• 1 teaspoon lemon juice
• 1 teaspoon apple cider vinegar
• Pinch of kosher or fine sea salt
• 4-6 tablespoons unsweetened almond milk
• ¼ cup walnuts , chopped (optional for topping)

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