Chocolate Carrot Cake – 1 cup (180g) finely grated carrots, tightly packed – 1 1/2 cups (195g) gluten free baking flour – 1/2 cup (50g) unsweetened cocoa powder – 2 tsp baking soda – 1 tsp baking powder – 1/4 tsp salt – 1/3 cup (67g) granulated sugar – 1/4 cup (60g) pure maple syrup – 3 tbsp Natural SunButter – 2 tbsp olive oil – 1 cup (240g) plant-based milk – 1 tbsp apple cider vinegar – 1 tsp vanilla extract – 1/2 cup (100g) mini semisweet chocolate chips (vegan if needed) Chocolate Pudding Frosting – 3 tbsp Natural SunButter – 1/3 cup (35g) unsweetened cocoa powder – 1/3 cup (35g) powdered sugar – 5–6 tbsp plant-based milk – 1/2 tsp vanilla extract – Gluten free chocolate cookies, crushed (for decoration) – 3–4 stem carrots (for decoration)