0 Preheat your oven to 350 F.
1 In a large bowl, whisk together the carrots, coconut sugar, maple syrup, eggs, coconut oil, applesauce and vanilla.
2 In a separate bowl, mix together the spelt flour, baking soda, baking powder, spices and salt.
3 Pour the dry ingredients into the wet, and mix together until well incorporated.
4 Pour the batter into a parchment lined rectangular baking dish. Mine was around 9 x 13. You can also use a 9" cake pan, or loaf pan (note baking time adjustment below)
5 Bake for about 35-40 minutes, until the top is firm to touch, and a toothpick comes out clean. If using a loaf pan, baking may be closer to 45-50 minutes.
6 Once done, remove from oven and let cool completely before icing.
7 Optional icing: whisk the cream cheese, maple syrup, non-dairy milk and vanilla in a small bowl until thick. I usually start off with 1 tbsp of milk and add more if needed.
8 Spread over the cake using a spatula. Top with cinnamon and crushed walnuts (optional). The cake is best served at room temperature.
9 If adding cream cheese glaze, keep refrigerated for up to 1 week. Without the glaze, keep at room temperature for up to 4 days in a cool place. If freezing, I suggest freezing prior to glazing and storing for up to 3 months.
