The perfect Fall dessert, carrot cake is a classic.  Now you can enjoy it without worrying about the processed flour or sugar it has because this recipe has neither.  What it does have is lots of good tasting, good for you ingredients.  Its also easy and quick to prepare.  Save some for me!

Ingredients

• 3 cups almond flour
• 2 teaspoons Celtic or Himalayan sea salt
• 1 teaspoon aluminum-free baking soda
• 1 tablespoon organic ground cinnamon
• 1 1/4 teaspoons organic ground nutmeg
• 1/2 cup erythritol (like Swerve) or powdered stevia, to taste
• 5 large organic cage-free eggs
• 1/4 cup melted cold pressed organic coconut oil or grape seed oil
• 3 cups shredded organic carrots
• 1 cup organic raisins
• 1 cup organic walnuts, chopped (optional)

Directions

1. Preheat the oven to 350 degrees.
2. Grease two 9-inch cake pans with butter and dust with almond flour.
3. Combine the dry ingredients in a large bowl and mix well.
4. In a medium bowl, whisk the oil and eggs together.
5. Stir the wet ingredients into the dry ingredients.
6. Add the carrots, raisins and walnuts, if desired.
7. Pour batter into the prepared cake pans. (The batter may be thick, so try to even it by pushing the batter down carefully rather than spreading it.
8. Bake for approximately 30 minutes or until a toothpick comes out clean.  Allow cakes cool for 1 hour before frosting.

Cream Cheese Frosting

Ingredients

• 2 – 8 ounce packages of softened organic cream cheese
• 1/2 cup full fat coconut whipping cream
• 1 tablespoon organic vanilla
• 1/2 cup erythritol (like Swerve) or powdered stevia, to taste

Directions

1. Using a hand mixer, combine all ingredients together until well mixed.  For a thinner consistency, add more Amasai or whipping cream.