Paleo Carrot Cake

Ingredients for the cake:

2 cups Bob's Red Mill almond flour
1 1/2 cup Madhava coconut sugar
1 1/2 tsp baking soda
1 tsp baking powder
3 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp cloves
1 cup unsweetened coconut flakes
1 1/2 cup chopped pecans
2 cups finely grated carrots
1 cup raisins
1/4 cup pure maple syrup
1 8oz can of crushed pineapples in natural pineapple juice drained (reserve 1 Tbs of the pineapple juice)
1 cup of Perfect Supplements coconut oil melted
2 tsp vanilla extract
4 eggs

Ingredients for the frosting:

3 15oz cans of full fat coconut milk
2 8oz packs of Kite Hill plain cream cheese
4 1/2 Tbs pure maple syrup
1/2 Tbs vanilla extract

Directions for the Cake:

Grease two 9 inch round cake pans with coconut oil and set oven to 350 degrees F. Combine almond flour, coconut sugar, baking soda, baking powder, and spices in a stand mixer. Once dry ingredients are well combined add in maple syrup, coconut oil, crushed pineapple, vanilla extract, and eggs. Mix until batter is formed. Add in remaining ingredients and fold in with a spatial. Distribute batter evenly between the two cake pans. Bake for 30 minutes or until center comes clean with a toothpick. Allow cakes to cool in pan for 30 minutes. Remove from can and allow to finish cooking on a baking rack for 30 more minutes. 

Directions for the Frosting:

Place cans of full fat coconut milk in refrigerator for 12-24 hours ahead of assembly time. This allows the fat to rise to the top. Skim the full coconut fat from the top. Leave the remaining clearish water for other recipes. Combine skimmed coconut fat, cream cheese, and maple syrup together in a large bowl with a hand mixer. Frost cake once completely cooled.