Olive Oil Carrot Cake

1: Preheat oven to 350°F.

2: In a large bowl, combine olive oil, coconut yogurt, maple syrup, coconut sugar, eggs and vanilla, and whisk well.

3: Fold in shredded carrots.

4: Add in almond flour, oat flour, baking soda, baking powder, salt, cinnamon, and nutmeg, and mix until no clumps remain.

5: Fold in walnuts.

6: Divide batter between two well-oiled 9 inch round cake pans.

7: Bake for 45-50 minutes until a toothpick stuck into the center comes out clean.

8: To make frosting, mix vegan butter, cream cheese, and vanilla until light and fluffy, then add half of the sifted sugar and mix.

9: Add in the remaining sugar and beat until icing is smooth.

10: Allow cake to cool before frosting. Top with shredded coconut if desired.