No need to feel deprived

Just because we're trying to eat healthier while eliminating gluten, soy and dairy, doesn't mean we can't indulge in sweets now and then.  And since a very special person is turning 65 soon, I'm going to make this carrot cake for the occasion.

Ingredients for the cake:

• 2 cups of carrots, peeled and grated
• 5 large eggs
• small can chopped pineapple, drained
• 1 heaping tsp baking powder
• 1/2 tsp baking soda
• 1 cup almond flour
• 1 cup brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp ground ginger

and for the frosting:

• 1 - 8 oz container of Tofutti cream cheese at room temperature
• 1/4 Earth Balance natural shortening, softened
• 1/2 c powdered sugar or honey
• 1/2 t vanilla extract
• almond milk
• chopped pistachios for topping

 Prepare a bundt pan by spraying with a cooking spray. Preheat the oven to 350 degrees.

Grate the carrots and set aside. Combine all of the dry ingredients.  Add the carrots and pineapple to the dry ingredients.  Beat all five eggs in a separate bowl and then add to the cake batter. Bake for 30 to 35 minutes, using a toothpick to make sure it's done. Remove from the oven and let the cake cool completely in the pan before removing. To make the frosting beat the Tofutti with the shortening and then add powdered sugar, adding a vanilla extract and a little almond milk if necessary for it to be smooth and creamy. Spread the frosting over the top of the cooled cake, sprinkle with chopped pistachios.

Let's hope it's wonderful!