Heirloom Carrot Cake (Gluten-Free) with Creamy Coconut Milk Drizzle

Recently I’ve become enamored with vegetables. I can’t seem to get enough greens (kale and I are in a long-term relationship). What I love about vegetables is how they love you back when you eat them – skin glows, hair shines, energy abounds and life is digested with ease. A love affair with vegetables is the answer when balancing the equally-important occasional indulgence in buttery baked goods. I’ve been experimenting with incorporating vegetables and alternative grains into my baking. I've tried Dinner With Julie's black bean brownies, for instance, as well as Naturally Ella's pumpkin pie millet porridge. There are so many options available today to supplement or replace traditional ingredients without compromising on flavour. This Heirloom Carrot Cake is chock full of pleasantly plump raisins, golden-toasted walnuts, coconut and spice, all naturally sweetened with honey and topped with a creamy coconut milk drizzle.