Gluten Free Carrot Cake

What you need for cake:

• 1 cup grated carrots

• 1/2 cup blanched almond flour

• 1/4 cup coconut flour

• 2 Tbsp tapioca flour

• 1 tsp baking soda

• 1/2 tsp koshar salt

• 1 tsp cinnamon

• 1/8 tsp all spice

• 3 eggs

• 1/3 cup coconut oil, melted

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1/4 cup raisins

• 1/4 cup chopped walnuts

What you need for icing:

• 3/4 cup plain Greek yogurt

• 1/4 cup whipped cream cheese

• 1 Tbsp maple syrup

Lets make it:

1. Preheat the oven to 350 F OR 176 C. Grease an 8x8 inch baking dish with coconut oil, butter or cooking spray.

2. Grate carrots using the large holes on a box grater, set aside.

3. In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.

4. In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.

5. Add the wet ingredients to the dry one and mix until all of the ingredients are just incorporated.

6. Stir in raisins, carrots and walnuts.

7. Transfer batter to greased pan and pop in the oven for 30 min or until a toothpick inserted into the centre comes out clean.

For the icing:

1. Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.

2. Spoon over the top of the cooled carrot cake and spread into an even layer.

3. Serve and enjoy.