1. Preheat oven to 340. Lightly brush the small loaf pans w avocado oil. Peel & grate the carrots in the small food processor or by hand.

2. Combine dry ingredients and whisk. To the same bowl add the wet ingredients and mix to combine. Stir in carrots and nuts.

3. Fill the tins, leaving about a 1/4 inch at the top. Start the time at 20 minutes and check them for done-ness using a knife. Please note the final baking time so we can record it. Remove from pans after letting them sit for 15 minutes then cool completely. Once cool they can be wrapped and iced later.

4. For the icing, beat butter, zest and vanilla extract with hand or stand mixer until creamy. Add cream cheese and beat until combines then add the powdered sugar and beat until smooth and creamy. Garnish with crushed walnuts or fresh flowers