Gluten Free Carrot Cake

Stir Together Dry Ingredients:

1 1/4 cups Hearthy Almond flour

1/4 cup Hearthy Carrot Flour

1/2 tsp ground cinnamon 

1/2 tsp ground ginger powder

1/2 tsp ground cardamom 

1/4 tsp baking soda

3/4 tsp of kosher salt

In another bowl toss together

5 oz shredded carrots (first squeeze moisture from carrots)

1/3 cup + 1 tbsp coconut oil

1/3 cup + 1 tbsp finely chopped walnuts

1/3 cup shredded unsweetened coconut

1/4 cup golden raisins

1/4 cup virgin coconut oil

Set Aside and alternate adding 1/3 of each mixture mixer containing the following:

Blend 3 medium eggs. slowly add 1/2 cup + 2 tbsp dark brown sugar. Once tripled in size beat in 1/2 tsp vanilla extract 

Slowly add wet (carrot mixture) and dry ingredients. Bake at 350 degrees F for 32 minutes.

Cool completely, then frost

Frosting:

4 oz cream cheese (room temperature)

1/2 stick of butter (room temperature)

2 tbsp plain Greek yogurt

1/2 cup + 2 tbsps powdered sugar

Pinch of kosher salt

Blend until mixed together. Refrigerate for 30 minutes, then frost the cake. 

Based on Bon Appetite Magazine's Gluten-Free carrot cake recipe by Chris Morocco @moroccochris