Ingredients

• 2-1/2 cups almond flour* Ingredients
• 3 tbsp coconut flour Ingredients
• 1/4 cup tapioca flour or arrowroot flour** Ingredients
• 1 tsp baking powder Ingredients
• 1 tsp baking soda Ingredients
• 1 tbsp ground cinnamon Ingredients
• 1 tbsp ground ginger Ingredients
• 1 tsp ground nutmeg Ingredients
• 1/4 tsp ground cloves Ingredients
• 4 large eggs Ingredients
• 1 cup carrots, grated Ingredients
• 2/3 cups raisins, rehydrated for 20 minutes in warm water (discard water before combining Ingredients
• 1 cup maple syrup*** Ingredients
• 1 tsp vanilla extract Ingredients
• 1/2 cup chopped walnuts Ingredients
• Coconut oil for greasing pan Ingredients

Instructions

1. Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
2. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and spices. Whisk until combined.
3. In a small bowl, whisk eggs. Add carrots, raisins, maple syrup and vanilla extract, stir to combine.
4. Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
5. Fold in walnuts. Let the batter settle for a few minutes and then using a spatula, pour battle into cake pan.
6. Place cake in middle rack. Bake for 40-45 minutes until a fork inserted comes out clean.
7. Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
8. Now it's time to ice your cake! Try my Coconut Whipped Icing on the blog.
9. This cake stores in the fridge for up to 5 days or freeze for up to a month.