A great cake to use up some of those last 2014 carrots! <em>Carrot Cake</em> A classic spring treat! <ul> <li>1 &#189; Tbsp flaxseed meal</li> <li>&#188; Cup warm water</li> <li>2 &#188; Cups all-purpose flour</li> <li>1 &#189; tsp baking soda</li> <li>&#188; tsp salt</li> <li>&#188; tsp ground allspice</li> <li>&#190; tsp ground cinnamon</li> <li>&#189; tsp ground ginger</li> <li>&#190; Cup almond milk</li> <li>1 tsp apple cider vinegar</li> <li>2/3 Cup melted coconut oil</li> <li>&#189; Cup cane sugar</li> <li>&#188; Cup firmly packed brown sugar</li> <li>2 Cups grated carrots</li> <li>1/3 Cup raisins</li> <li>&#189; Cup chopped walnuts</li> </ul> Preheat the oven to 350&#176;F.&#160; Lightly a oil 8-inch baking dish. Stir together flaxseed meal and warm water.&#160; Set aside to thicken while you prepare the rest of the cake. In a large bowl, mix together flour, baking soda, salt, allspice, cinnamon and ginger. In a medium bowl, whisk together milk and apple cider vinegar until frothy.&#160; Add the oil, sugar, carrots and flax mixture. Fold the wet ingredients into the dry ingredients.&#160; Add in the walnuts and raisins. Stir until just combined. Pour batter into prepared baking dish and bake for 30-35 minutes.&#160; A toothpick should come out clean.&#160; Allow cake to cool and then frost with coconut frosting. &nbsp; <em>Coconut Frosting</em> What would carrot cake be without a decadent frosting? Give this one a try! <ul> <li>3 Cans coconut milk &#8211; full fat</li> <li>&#8532; to &#190; Cups icing sugar</li> <li>1 tsp vanilla extract</li> </ul> Put the cans of coconut milk in the refrigerator overnight.&#160; The coconut milk needs to separate into the think creamy layer and the more watery coconut water layer. In the morning, open the cans of coconut milk and scoop off the thick layer into a bowl.&#160; Reserve the coconut water for use in a smoothie. Add the sugar and vanilla.&#160; Using a hand mixer, begin whipping the coconut mixture on a low speed.&#160; Increase the speed and continue to move the mixer around to incorporate as much air as possible into the frosting. When sufficiently fluffy, refrigerate to firm up, at least 2 hours. <strong>Photo from food 52.com &amp;&#160;Recipe adapted from food52.com</strong>