The first carrot fronds are popping out of our rich garden soil. The long summer days are hot and we give the beets and carrots some extra water to encourage their growth.

As the first tiny carrots come into the summer harvest, I give thanks with this delicious, wholesome and protein-rich carrot cake.

Try it for yourself! It happens to be vegan, gluten-free, grain-free, and sweetened only with dates.

Grain-Free Carrot Cake

You will need:

• 1/2 cup walnuts

• 1/2 cup almonds

• 1/4 cup shredded coconut

• 1 teaspoon vanilla extract

• 1/2 cup dates, pitted

• 1/4 cup coconut flour

• 1/2 teaspoon each: cinnamon, cardamom, ginger, and nutmeg

• A pinch of salt

• 1 1/2 cups carrots, grated

Preheat oven to 350 degrees. Oil a cake pan with olive or sunflower oil.

Place all ingredients EXCEPT carrots in a food processor. Blend well. Fold in carrots.

Smooth into cake pan and bake for 20 minutes.

Meanwhile, make coconut frosting to go on top.

Coconut Butter Frosting

You will need:

• 1/2 cup coconut butter

• 1/4 cup maple syrup

• 1 teaspoon vanilla extract

• 1/2 teaspoon cinnamon

Place all ingredients in a small pot. Heat gently, whisking and stirring to blend.

Spread a light layer of frosting onto baked carrot cake.

With gratitude to My Whole Food Romance for this inspiration.