Coconut Carrot Cake (Grain Free, Refined-Sugar Free, Dairy/Nut Free Options)

• 3/4 cup coconut flour Organic
• 1 teaspoon baking soda each, and Salt
• 10 eggs Pastured
• 1 cup coconut oil Organic Unrefined
• 1 cup maple syrup Organic Grade B, or Raw Honey
• 2 tablespoons cinnamon Organic
• 1 tablespoon allspice Organic, optional
• 6 organic carrots grated
• 1/2 cup raisins Organic NSA, or roughly chopped Dates, or a mixture of the two
• 1/2 cup unsweetened shredded coconut Organic, optional
• frosting :, Note - measurements given are to frost top of cake and in between layers. If you wish to completely cover the entire cake and sides, double this recipe.
• 2 tablespoons grass-fed butter or Organic Palm Oil Shortening
• 3/4 cup coconut oil Organic Unrefined
• 1/3 cup maple syrup Organic, or Raw Honey
• 4 tablespoons coconut flour Organic, or Arrowroot Powder, or a mixture of the two
• coconut Handful of Organic Unsweetened, Shreds, optional
• pecans Handful of chopped Organic, or Walnuts, optional

1. Mix coconut flour, baking soda, and salt together in a large mixing bowl.
2. Beat eggs and melted coconut oil into flour mixture until well combined.
3. Stir in maple syrup (or honey) and spices.
4. Gently stir in fruit, carrots, and coconut shreds.
5. Pour batter into two 8 or 9 inch cake pans that have been greased with coconut oil. Bake for 35 minutes at 350, testing that the batter is cooked through with a clean fork.
6. FOR FROSTING:
7. Whip butter, coconut oil, syrup, & flour/powder together using a hand mixer.
8. If your coconut oil was melted or very soft, or if you won't be using the frosting for a while, store in fridge for 10 minutes (or until ready to use) and re-whip.
9. Gently stir in coconut shreds and nuts, if using.
10. Frost cake, and sprinkle a bit of extra coconut on top!

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Taken from www.yummly.com/recipe/Coconut-Carrot-Cake-_grain-free_-refined-sugar-free_-dairy_nut-free-options_-1271050 (may not work)