1. Preheat oven to 350°F. Cover a cake pan with parchment paper. Set aside.

2. In a medium sized mixing bowl, whisk together whole wheat flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Using a stand or handheld mixer, add the ripe bananas to the bowl. Mix on medium until the bananas are smooth. 

4. In the mixing bowl add apple juice, apple sauce, maple syrup, apple cider vinegar, lemon juice, almond extract and peanut butter. Mix on low until everything is well combined.

5. Taking your dry ingredients, slowly add them to your wet mixture. It is best to hand stir these together as it is important not to over stir the cake batter.

6. Fold in carrots.

7. Transfer the batter to the cake pan. I used two 6 inch cake pans. A loaf pan will work as well.

8. Bake for around 25-30 minutes or until a toothpick stuck in the center comes out clean. Make sure to check on the cake in order to prevent over-baking it as this will cause the cake to sink.

9. Allow cake to cool completely before icing it.

10. Add a layer of icing to the top of one of the cakes, then stack the other on top.

11. Pour icing on top of cake and smooth out using a cake spatula.

12. Add chopped pecans to the top.

13. Serve!

Cashew Cream Icing

1. Add all ingredients to a Vitamix or high power blender. Add just enough water to barely cover ingredients, you don't want too much liquid. Roughly 3/4 cup depending on your blender. It is always best to add not enough than too much. Let soak until cake is finished cooking.

2. Once the cake is finished baking, blend on high until smooth and creamy scraping the sides as you go.

3. Let chill in the fridge for 10-15 minutes.