Gluten Free Carrot Cake

1: Preheat oven to 350°F and line an 8x8in square baking dish with parchment paper.

2: In a large bowl, whisk the butter, eggs, maple syrup, coconut sugar, yogurt, and vanilla until smooth. Stir in the carrots.

3: Mix in the remaining dry ingredients, and stir until a smooth batter forms.

4: Pour the batter into the 8x8 baking dish and use a spatula to spread it evenly. Bake for 25 minutes.

5: Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely before slicing. Don’t skip this cooling process, or your cake will not hold together well.

6: While the cake is cooling, whisk the frosting ingredients together in a small bowl until smooth.

7: Once the cake is cooled, spread frosting on top and sprinkle with cinnamon. Slice into 12 squares.

8: Store leftovers in the refrigerator, or store on the counter until ready to frost.