• 1 ¼ cups blanched almond flour
  • ¼ cup coconut flour
  • ⅓ cup arrowroot flour
  • 1 tsp baking soda
  • 1 ½ tbsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp nutmeg
  • ⅛ tsp cloves
  • 1 large ripe banana, mashed (about 1 cup)
  • 4 eggs
  • 6 tbsp pure maple syrup, divided
  • ¼ cup unsweetened coconut milk
  • 1 tbsp apple cider vinegar
  • ⅓ cup coconut oil, melted
  • 2 tsp pure vanilla extract, divided
  • 2 ½ cups shredded carrots
  • ½ cup golden raisins
  • 1 ½ cups raw cashews, soaked in boiling water for 10 mins and drained
  • ⅔ cup coconut cream, chilled
  • 2 tbsp fresh lemon juice
  • 2 tbsp coconut oil, solid
  • ½ tsp almond extract
  • ¼ cup finely chopped pecans, for topping
  1. Preheat the oven to 350°F and line two 8-inch round pans with parchment paper. Set aside.
  2. In a medium bowl, mix the almond flour, coconut flour, arrowroot flour, baking soda and spices.
  3. Use a standing mixer to combine the mashed bananas, eggs, 4 tablespoons of the maple syrup, coconut milk, apple cider vinegar, melted coconut oil and 1 teaspoon of the vanilla on low speed until combined.
  4. Add the dry ingredients to the standing mixer and beat on low until a thick batter forms. Use a spatula to gently fold in the shredded carrots and raisins.
  5. Pour the batter evenly into the prepared cake pans. Set in the oven and bake for 25 minutes, or until a toothpick is inserted into the middle and comes out clean. Let the cakes cool for 30 minutes in the pan before you take it out.
  6. While the cake bakes and cools, make the frosting: Use a food processor to blend the soaked cashews until a paste forms. Add the coconut cream, lemon juice, the solid coconut oil, almond extract, the remaining two tablespoons of maple syrup, and the remaining teaspoon of vanilla extract. Blend on high speed for about 4 minutes, until the frosting is creamy. Set in the fridge until it's ready to use.
  7. To assemble the cake: place one cake on a stand or plate and top with the frosting. Set the other cake on top and frost the top and sides. Sprinkle with chopped pecans, then slice and enjoy!