Gluten free Carrot Cake

Gluten free Carrot Cake
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
Ingredients for carrot flour cake
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
Carrot flour cake is the making
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. 
Carrot flour cake
Based on Bon Appetite Magazine's Gluten-Free carrot cake recipe by Chris Morocco @moroccochris

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