Add all ingredients to high power blender and blend on medium to high until you have an icing consistency. Place in the fridge to set or immediately frost over your carrot cake or dessert.
HAVE FUN: Spoon your icing into a sandwich or quart-size ziploc freezer bag. Squeeze your icing to one bottom corner of the ziploc baggie, snip the icing-filled corner of the baggie off with scissors, and spiral-squeeze your icing onto raw cup cakes or other bite-size treats with your prairie-style icing applicator!! Heck, put a fancy icing trim on your next carrot cake or write “Happy Birthday” on a homemade (raw) cake!
ALL of my recipes are gluten-free and dairy-free, and MOST are Candida-detox-friendly because that's what most people I get to work with struggle with. My goal is to help "feed" the body of Christ- spiritually, physically and emotionally by teaching you how to cook, eat, think and live according to God's Word.