Peel and grate carrots (use food processor, hand grater or chop shredded store bought carrots). Reserve carrots to the side.
In a large bowl, combine ground flax, water, applesauce and maple syrup.
Add the gluten free flour, rolled oats, cinnamon, ground ginger and baking powder to the wet ingredients. Stir well.
Add the tahini to the batter and stir to combine.
Add grated carrots and chopped pecans. Stir well to ensure carrots are well incorporated.
Place a piece of parchment to a baking sheet, spray with non-stick spray (olive oil, avocado oil or coconut oil). Add carrot cake batter 2 tablespoons at a time to the baking sheet to form cookies. This makes 12 cookies.
Take a minute to form the cookies - you may need to press down the batter and clean up the edges to they are well formed. The cookies don't rise or change much when baking.
Bake at 350 for 14 minutes. After baking, allow to cool at least 15 minutes to fully set the cookies and before frosting.
Soak the cashews (I like to add boiling water to the cashews and soak 5-10 minutes).
After soaking, drain the water from the cashews and discard the soaking water.
Add the soaked cashews, 1/4 cup water and maple syrup to high speed blender.
Blend on high 1 minute. Check the frosting and blend again 1-2 minutes if needed depending on your blender.
Add the frosting to a plastic bag, cut off the tip (cut more off the tip than you think so that small chunks from the cashews can easily pass through). Drizzle the frosting over the cookies. Alternatively you can just frost the top of the cookies with the frosting without drizzling it.
Store on the counter 3-4 hours or store in the fridge up to 5 days.
How to soak cashews:
Pour boiling water over the cashews: Use a tea kettle or boil water on the stove and pour over cashews in a large cup. Let this sit for 5-10 minutes before draining and discarding the water.
Microwave: Add just enough water to cover the cashews in a large bowl or cup. Microwave 2:30 minutes and carefully remove from microwave with oven mitts. Carefully drain and discard the water.
Stove: Bring cashews and water to a boil. Boil together for 2-3 minutes. Drain and discard the water after boiling.
Countertop: Cover the cashews with fresh water and sit on the counter for 8 hours. Drain and discard the water after soaking.
How to grate carrots:Grate carrots using a hand grater (the small holes) or use your food processor with the grater attachment (this is my go to method). You can also use shredded carrots that you buy from the store, however you will want to chop them down with a knife or the food processor because they are too big to use in the cookies. Cost of cookies without frosting: $4.50 Recipe/$0.38 Serving.