Ingredients:
Cake
3 cups almond flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 1/4 teaspoons nutmeg
1 teaspoon stevia
5 large organic eggs (or flax egg replacer: 1 tablespoon Bob's Red Mill Flaxseed Meal and 2 tablespoons of water, allow to sit for five minutes, recipe for one egg)
1/3 cup melted coconut oil
3 cups shredded carrots
1 cup raisins
1 cup chopped walnuts
Frosting
2 8-ounce packages of vegan cream cheese, softened
1/4 cup almond milk
1 tablespoon vanilla extract
1/4 teaspoon stevia
Directions:
Preheat the oven to 350 degrees. Grease two 9-inch cake pans with vegan butter and dust with almond flour. In a large bowl, combine the dry ingredients and mix well. In a medium bowl, whisk together oil and eggs (or egg replacer). Fold in the carrots, raisins, and walnuts. Pour the batter into the prepared cake pans. The batter will be a bit thick so try to even it out carefully by pushing the batter down rather than spreading it. Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for about 1 hour before frosting.
For frosting, mix all ingredients together with a hand mixer until well combined. For a thinner consistency, add more almond milk.
