Paleo Carrot Cake

• 3 cups Almond Flour
• 1 teaspoon Kosher Salt
• 1 teaspoon Baking Soda
• 1 Tablespoon Cinnamon
• 1 teaspoon Nutmeg
• 5 Eggs
• 1/2 cups Agave Nectar (or Honey)
• 1/4 cups Coconut Oil
• 3 cups Fresh Carrots, Grated
• 1 cup Raisins
• 1 cup Hazelnuts Or Walnuts, Chopped

1. For the cake:
2. Preheat oven to 350u0b0F. Prepare two 8-inch cake pans by cutting a circle of parchment and placing on the bottom. Grease and flour the pans.
3. In a large bowl, combine almond flour, salt, baking soda and spices. In a separate bowl, mix the eggs, honey and oil.
4. Add the dry ingredients to the wet and fold together. Mix in the carrots. Finally, add the raisins and nuts, if using.
5. Pour into prepared pans and bake for about 40 minutes or until an inserted toothpick comes out clean. Let cool for about 10 minutes in the pan and then remove and let cool on a rack.
6. Note: I topped mine with a honey cream cheese frosting, which isn't Paleo-friendly but it is delicious.

flour, kosher salt, baking soda, cinnamon, nutmeg, eggs, honey, ubc, fresh carrots, raisins, walnuts

Taken from tastykitchen.com/recipes/desserts/paleo-carrot-cake/ (may not work)