Time: 40 mins.
Stores: Metro, No-frills, Green Bean, Needhams, McGregors
Dietary: Gluten free, Paleo, DF
2 cup Almond flour
½ cup Coconut flour
½ cup Shredded coconut
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
¾ cup Pure maple syrup
⅓ cup Tahini
⅓ cup Coconut oil
¼ cup Almond milk
3 cups grated Carrots
Raisins walnuts optional
½ cup butter or alt at room temperature
8 ounces cream cheese or DF, at room temperature
3 cups powdered sugar
2 teaspoons vanilla extract
1 tablespoon unsweetened almond milk
1. Preheat oven to 350 degrees F. Line the bottom of three 6-inch round cake pans or two
8-inch round cake pans with greased parchment paper.
2. Mix eggs, maple syrup, tahini, almond milk, vanilla extract, coconut oil until smooth.
3. Add the almond flour, coconut flour, coconut, baking soda, cinnamon, nutmeg and salt and then mix. Add raisins if using.
4. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 20-30 minutes.
Frosting: Whip softened butter and cream cheese until light and fluffy. Mix in powdered sugar, vanilla and milk. Frost and decorate the cake.