Prep time: 25 minutes | Cook time: 1 hour | Serves: 8 to 10

INGREDIENTS

Coconut oil, for greasing
1 cup walnuts
¾ cup almond flour
¾ cup oat flour
½ teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground cardamom
½ teaspoon ground nutmeg
1/4 cup coconut oil, melted
½ cup light brown sugar, packed
3 large eggs, room temperature
½ cup unsweetened applesauce
1 teaspoon vanilla extract
1 cup carrots, peeled and grated on large holes of box grater

Brown Sugar Frosting (yields 1 cup):
¼ cup (1/2 stick) salted butter, cut into pieces
6 tablespoons light brown sugar, packed
2 tablespoons heavy cream, plus 2 to 3 tablespoons more if needed
1/2 teaspoon vanilla extract
2 cups confectioners' sugar

INSTRUCTIONS

Preheat the oven to 350ºF. Grease an 8-inch round cake pan with coconut oil and line with parchment paper, set aside.

Spread the walnuts onto a baking sheet and allow to toast for 5 to 7 minutes, shaking halfway through, until fragrant and nutty smelling. Remove from the oven, allow to cool then roughly chop and set aside.

In a large bowl, whisk together the almond flour, oat flour, baking powder, baking soda, salt, cinnamon, cardamom, and nutmeg.

In a medium bowl, whisk together the oil and the sugar until well-combined. Add the eggs, one at a time, whisking well between each one. Lastly add the applesauce and the vanilla and whisk again until everything is smooth.

Make a well in the dry ingredients and add the wet ingredients to the center of the well. Gently fold together until a nice batter forms. Add the grated carrots and walnuts and stir again until everything has come together nicely.

Pour the batter into the prepared cake pan and bake for 38 to 40 minutes until golden brown and an inserted toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes in the pan then flip out onto a cooling rack to cool completely.

Brown Sugar Frosting:

In a small saucepan over medium-low heat add the butter, brown sugar and heavy cream and bring to a low boil, whisking constantly, 3 to 4 minutes, until the sugar completely dissolves. Remove the mixture from the heat and allow to cool completely, stirring occasionally (you can chill in the refrigerator to speed this up).

Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment or use a hand mixer. On low speed, add the confectioners' sugar in increments, adding a splash of cream if needed to thin out. Add more confectioners' sugar if the frosting is too loose. During the last increment of sugar add the vanilla extract and beat until combined. Spread onto the top of the completely cooled cake. Garnish with additional chopped walnuts as desired.

Storage: Best stored in the refrigerator lightly covered with plastic wrap.