- 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.