Gluten-Free Carrot Cake

• 2 1/2 cups almond flour
• 1/2 cup tapioca flour
• 1 cup coconut sugar
• 1 tablespoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ground ginger
• 2 teaspoons baking soda
• 3 teaspoons cream of tartar
• 1/2 teaspoon salt
• 5 large eggs
• 1/2 cup shortening palm, ghee or butter; melted and at room temperature
• 1/2 cup applesauce
• 2 teaspoons vanilla extract
• 8 carrots 3 cups shredded carrots
• 1/2 cup chopped pecans more for garnish
• 16 ounces cream cheese room temperature
• 4 tablespoons butter room temperature
• 3 cups powdered sugar more as needed
• 2 teaspoons vanilla extract

1. Preheat oven to 325u0b0 F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
2. Add the almond flour, tapioca flour, coconut sugar, cinnamon, nutmeg, ground ginger, baking soda, cream of tartar, and salt to a medium bowl and whisk together.
3. Separately, in the bowl of the KitchenAid(R) Stand Mixer, add the eggs, palm shortening or butter, applesauce and vanilla extract. Mix together on medium speed for 30 seconds.
4. Peel the carrots. Attach the medium shredding blade of the KitchenAid(R) Fresh Prep Slicer/Shredder Attachment to the power hub of the Stand Mixer. On a low setting, place the carrots through the Feed Tube of the Fresh Prep Slicer/Shredder Attachment. Use the Food Pusher to push the carrots into the medium shredding blade, until you have three cups of shredded carrots. Set aside.
5. Add the dry ingredients to the wet and mix for another minute, or until well combined. Fold in the shredded carrots and chopped pecans.
6. Evenly divide the cake batter between the three 8-inch pans. They'll only be about 1/4 full, but that's okay. Use a spatula to flatten them on top.
7. Bake the cakes for 30-35 minutes or until a toothpick comes out clean. Rotate the cakes halfway through.
8. Let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.
9. While the cakes are cooling, make the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, and vanilla extract together and mix in the Stand Mixer on medium speed.
10. Divide the frosting between the layers and add a thin layer of frosting, which is then scraped off, from the outside edge. Top with chopped pecans. Serve and enjoy!

almond flour, tapioca flour, coconut sugar, cinnamon, nutmeg, ground ginger, baking soda, cream of tartar, salt, eggs, shortening palm, applesauce, vanilla, carrots, pecans, cream cheese, butter, powdered sugar, vanilla

Taken from www.yummly.com/recipe/Gluten-Free-Carrot-Cake-2098487 (may not work)