Joy to the Food

0 Preheat oven to 350 degrees. Grease and flour an 8x8 pan. Set the cream cheese and goat cheese out to soften.
1 Spread the [wprm-ingredient text="2 cup carrots" uid="16"] on a tray and bake for 5-10 minutes until dried out. Remove and set aside.
2 Mix the [wprm-ingredient text="2 eggs" uid="1"], [wprm-ingredient text="1 cup greek yogurt" uid="2"], [wprm-ingredient text="⅓ cup oil" uid="3"], [wprm-ingredient text="½ cup maple syrup" uid="4"], [wprm-ingredient text="½ cup milk" uid="5"], and [wprm-ingredient text="1 tbsp vanilla" uid="6"] in a large bowl. Then add the [wprm-ingredient text="1.5 cup all purpose flour" uid="7"], [wprm-ingredient text="¾ tsp ginger" uid="9"], [wprm-ingredient text="1 tbsp cinnamon" uid="10"], [wprm-ingredient text="¼ tsp cardamom" uid="11"], [wprm-ingredient text="1/2 cup almond flour" uid="8"], [wprm-ingredient text="½ tsp salt" uid="12"], [wprm-ingredient text="3 tsp baking powder" uid="14"], and [wprm-ingredient text="2 tsp baking soda" uid="15"] and mix until just combined.
3 Gently fold in the [wprm-ingredient text="Zest from half an orange" uid="13"], [wprm-ingredient text="½ cup hemp seeds" uid="17"], and [wprm-ingredient text="¼ cup crushed pineapple" uid="18"]. Transfer to the 8x8 baking dish and bake for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
4 While it bakes, make the frosting by using a hand mixer to combine the [wprm-ingredient text="4 oz cream cheese" uid="20"], [wprm-ingredient text="4 oz goat cheese" uid="21"], [wprm-ingredient text="4 cups powdered sugar" uid="22"], [wprm-ingredient text="½ tsp salt" uid="23"], and [wprm-ingredient text="Zest and juice from half an orange" uid="25"]. Place this in the fridge to chill until ready to use.
5 Once the cake is done, remove from the oven and let cool for 30 minutes. Then cover and transfer to the fridge to completely chill. Once chill, frost with the frosting and top with walnuts or excess roasted carrots just before serving.