Carrot Cake

INGREDIENTS 3 cups almond flour 2 tsp salt 1 tsp baking soda 1 tsp cinnamon 1 tsp nutmeg 5 eggs, tempered to room temperature cup honey cup coconut oil, melted 3 cups carrots, grated and chopped finely 1 cup walnuts, chopped

PREPARATION1 Preheat oven to 325 F.2 In a large bowl, combine almond flour, salt, bakingsoda and the spices. Mix well.3 In a medium bowl, combine eggs, honey andcoconut oil. Once blended, add in the carrotsand walnuts. Make sure the eggs are not cold asit will make the coconut oil become solid if theyare.4 Slowly pour the wet ingredients into the largerbowl of dry ingredients, stirring constantly.

5 Grease two 9 inch pie dishes and pour equalportions of the batter into each. Bake for about40 minutes.6 Allow the individual cakes to cool for at least 20minutes. Do so to prevent the cakes from meltingthe icing.7 Once cooled, remove the cakes from the bakingdish and place one on a large serving plate. Icethe top and side surfaces of the cake. Stack theother cake on top of the iced one. Ice all exposedsurfaces of this cake. Add additional icing to theseam where the two cakes connect if desired.Cake

INGREDIENTS 1 cup coconut milk 1 cup honey 5 tsp arrowroot starch 1 tbsp water 1 cup coconut oil, melted

PREPARATION1 In a medium saucepan over medium-high heat,combine coconut milk and honey. Mix well andallow it to simmer for about 10 minutes.2 In a small bowl, mix arrowroot starch with wateruntil a paste is formed. Pour into saucepan.3 Using a hand blender, mix the ingredients in thesaucepan and allow it to come to a boil. Removefrom heat upon boiling.4 Using the hand blender again, slowly add thecoconut oil to the contents of the saucepan.Once mixed well, allow it to cool for 15 minutes.