1 1/4 cups blanched almond flour
1/4 cup coconut flour
1/3 cup tapioca flour
1 tsp baking soda
1/4 tsp salt
1 1/2 Tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup pure maple syrup
1/3 cup coconut oil melted and cooled slightly
1/4 cup + 1 Tbsp coconut milk
2 tsp pure vanilla extract
2 1/2 cups shredded or grated carrots
1/2 cup raisins
Garnish: finely chopped pecans
1/2 cup coconut oil (not melted)
2 1/2 cups xylitol
4-6 Tbsp coconut milk
1 tsp vanilla
Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment paper.
Combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, ginger, allspice, and nutmeg in a medium bowl.
In a large bowl, beat eggs, maple syrup, coconut milk, and vanilla extract with a handheld electric mixer on low.
Slowly beat in dry ingredients until fully combined. Fold in carrots and raisins.
Divide the batter evenly between the cake pans. Bake both layers on the middle rack in the oven for 22 to 25 minutes. A toothpick inserted into the center should come out clean.
Cool cakes for 15 minutes in the pan. Remove cakes from pan to wire racks to cool the rest of the way, about 15 minutes.
After removing the cakes to wire racks, make the frosting.
Add the xylitol to a high speed blender or food processor, and ‘powder’ by blending until it looks like powdered sugar. Beat the coconut oil for the frosting until it is fluffy and smooth. Add in 1/4 of the powdered xylitol with vanilla and 2 Tbsp coconut milk until well combined. Add the rest of the powdered xylitol and 2 Tbsp coconut milk, beating until combined.
Frost cake as desired and garnish with additional raisins, if desired.