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Moist Grain Free & Paleo Carrot Cake

I have been wanting to make carrot cake for a LONG time. It is one of my favorites! I created this recipe to have a moist and fluffy cake. It turned out so delicious!  
I had an idea for creating "cream cheese" frosting with no dairy, I was getting so eager to try it out. I thought that a carrot cake was the perfect cake to go with it. It is so creamy and very similar to the "real" cream cheese frosting I used to make. I will be posting the recipe for it soon! 
Moist Grain Free & Paleo Carrot Cake 

Makes a double layer 6in round cake 
Ingredients 
1 1/4 C. Almond flour 
2 Tbsp. Coconut flour 
3/4 tsp. Baking Soda 
1/2 tsp. Salt
3/4 tsp. cinnamon
1/4 tsp. nutmeg 
1/4 tsp. ginger 
4 eggs
1/4 C. melted coconut oil 
3/4 C. finely shredded carrots (about 2-3 large carrots) 
1 Tbsp. Apple cider Vinegar 
1/4 to 1/3 C. Maple Syrup  

Instructions 
Preheat oven to 350' F. Line the bottom of 2 6"inch round cake pans with parchment paper(this makes it easier to come out when baked.) 
Grease the pans well with coconut oil, then dust with a grain free flour(I use a starch like arrowroot, or you use coconut flour as well)and set aside.

In a medium size bowl add almond flour, coconut flour, baking soda and salt. Stir until combined. 
Add remaining ingredients and stir until combined. Divide the batter into the prepared cake pans.

Bake in preheated oven for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before removing from the pan. 

TIPS: I covered and refrigerated the cakes overnight before removing from the cake pans. You don't have to do it overnight, but I recommend refrigerating until it is completely cold. It is also easier to frost and handle a chilled cake.  


Enjoy!
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