Almond Carrot Cake

Ingredients

Carrot Cake

• 1 cup shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts(or any other nut)
• 1/2 cup shredded coconut
• 1 1/2 cups almond flour
• 1/2 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 cup maple syrup
• 4 eggs, beaten
• 6 Tablespoons coconut oil, melted

Cream Cheese Frosting

• 8 oz cream cheese, at room temperature
• 2 cups confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1-2 Tablespoons milk or cream

Directions

Cake

1. Preheat your oven to 375 degrees F.
2. Grease a 12-inch springform pan with butter.
3. In a large mixing bowl, stir together the carrots, raisins, walnuts, coconut, almond flour, sugar, baking powder, salt and cinnamon.
4. Mix in the maple syrup, eggs, and coconut oil until the batter is well combined.
5. Pour the batter into the prepared pan and spread out evenly with a rubber spatula.
6. Place into the preheated oven and bake until the cake rises and the center has cooked through.
7. Remove from the oven and place onto a cooling rack.
8. Let the cake cool completely before removing the outside form and frosting.
9. This is a very moist cake. You can leave it as a single layer cake or you can use a large serrated knife to slice into two layers.

Frosting

1. Place the cream cheese into a mixing bowl and using and electric mixer beat until smooth.
2. Sift the confectioners' sugar into a bowl, then slowly add in to the cream cheese and beat in.
3. Ad the vanilla extract and the milk and beat until combined and creamy.
4. Spread on top and around the sides of the cake.
5. If doing two layers, divide the frosting so you can put some in between the layers.
6. Garnish with nuts if desired.