• 3 cups blanched almond flour
  • 2 tsp Celtic sea salt
  • 1 tsp baking soda
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 5 eggs
  • ½ cup agave nectar
  • ¼ cup grapeseed oil
  • 3 cups carrots, grated
  • 1 cup raisins
  • 1 cup walnuts


In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg

In a separate bowl, mix together eggs, agave and oil

Stir carrots, raisins and walnuts into wet ingredients

Stir wet ingredients into dry

Place batter into 2 well greased, round 9-Inch cake pans

Bake at 325° for 35 minutes

Cool to room temperature and spread with coconut cream frosting


Coconut Cream Frosting


  • 1 cup coconut milk
  • 1 cup agave nectar
  • Pinch sea salt
  • 5 tsp arrowroot powder
  • 1 Tbsp water
  • 1¼ cup coconut oil


In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes.

In a small bowl, combine arrowroot and water to form a smooth paste.

Pour arrowroot mixture into saucepan.

Whisk vigorously to combine, and then bring to a boil, briefly, until shiny.

Remove pot from heat and very gradually blend in coconut oil with a hand blender .

Allow pot to cool for 12 minutes.

Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white.

Remove from refrigerator and blend again with a hand blender, until fluffy.

Spread over cake or cupcakes.