Carrot~Spice Cakes with Vanilla Nutmeg icing (Vegan/Gf/GrainFree)

Treat yourself the right way. Without unnecessary junk. Warm, crumbly, carrot spice cake minis with a ooey gooey icing. Perfection for Fall. These went fast. Literally. After the pictures were done, hands were grabbing at them! These will be a hit for your taste buds or Holiday parties!

Simple, quick and yummy! Honestly, don't you wish you could reach into this picture?

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Cake:
2 grated carrots (strain out as much pulp as you can)
1 1/2 bananas
6 Tbsp.. Almond Flour
1 tsp. baking powder

Fill muffin tins, lined with paper liners, about halfway
Bake @ 350 for 15-20 minutes

Icing:

1 1/2 cups powdered sugar

 1 1/2 tsp. vanilla extract

 1/4 cup Vanilla Almond Milk

beat with mixer until creamy, add more sugar if you'd like a thicker consistency. Here I added in 2 tsp. of Nutmeg and blended well.

Place one warm cake down on a plate, pour about a tablespoon of icing onto it so that the warmth makes the icing run slightly. Place the other cake gently on top and press to make sure they stick together well and don't slide around. Spoon out more icing on top and let run again. Sprinkle Nutmeg over the top of the icing.

Serve and Enjoy!

Tasty Tip♥: add dashes of cinnamon, ginger or allspice for a nice spice cake taste!

Be sure to share your recipe pics on Instagram Please♥