Carrot Cake

2 cups flour
2 tsp baking soda
1 tsp salt
1 tsp stevia
1/4 cup raw sugar
1 Tblsp cinnamon
3 cups grated carrots
4 eggs
1 1/2 cups oil
1 cup nuts

Preheat oven to 325. Whisk dry ingredients into a large bowl and set aside. In blender, blend 1 cup carrots with an egg and 1/2 cup oil. Repeat twice, adding nuts and extra egg during last blending. Combine with dry ingredients, mixing well. Pour into a greased 13 x 9" pan. Bake for 30 minutes or until toothpick comes out clean. Cool and frost with Cream Cheese Frosting.

Cream Cheese Frosting

1/2 cup vegan butter, softened
2 (8 oz.) packages non dairy cream cheese
2 Tblsp raw sugar
1/4 tsp powdered stevia
1 tsp vanilla extract

Cream butter and cream cheese together. Blend in sugar, stevia and vanilla until smooth.