Homemade Carrot Cake (GF/ RFS)

Ingredients

• 2 cups packed almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1 tbsp cinnamon
• 1/4 tsp nutmeg
• Pinch of salt

• 4 large eggs room temperature
• 1/2 cup maple syrup
• 1/3 cup drippy almond butter
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1/3 cup melted coconut oil
• 3 cups shredded carrots

• 1/2 cup coconut cream
• 1/2 cup honey
• Juice of 1/2 lemon
• 1 tsp arrowroot powder to make it thick

Instructions

1. Preheat your oven to 350F. Prepare your loaf pan— I used a bundted loaf pan and prepared it by brushing coconut oil all over it so the carrot cake doesn’t stick.
2. In a large bowl, combine all dry ingredients. In a second bowl, combine the wet ingredients, stirring in the carrot shreds last. If you’d like to add nuts or raisins, this is when you would do it.
3. Combine both bowls of ingredients.
4. Pour into prepared pan and bake for around 45 minutes. I checked at 35 minutes, and tented with foil to prevent the crust from getting too browned.
5. To frost, add all ingredients to a pan on the stove and whisk until thickened and combined.
6. Try to wait to frost your cake when its cooled! Pour your glaze over the cake and enjoy. Store covered in the fridge for up to 5 days.