Gluten FREE Carrot cake with clean paleo frosting! “Elana’s Pantry”

Thanks to one of my members at the gym, this has to be one of the most delicious cakes ive ever tasted!!! (THANKS SCOTT!!)

This is also a recipe from “Elanas Pantry” please check out her website

Gluten Free Carrot Cake

3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
½ cup agave nectar
¼ cup grapeseed oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts

In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg
In a separate bowl, mix together eggs, agave and oil
Stir carrots, raisins and walnuts into wet ingredients
Stir wet ingredients into dry
Place batter into 2 well greased, round 9 Inch cake pans
Bake at 325° for 35 minutes
Cool to room temperature and spread with coconut cream frosting

Coconut Cream Frosting
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water

1¼ cup coconut oil
In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender Whisk vigorously to combine, then bring to a boil, briefly, until shiny
Remove pot from heat and very gradually blend in coconut oil with a hand blender
Allow pot to cool for 10 minutes
Place pot in freezer refrigerator for 30-40 45-120 minutes, until frosting solidifies and turns white
Remove from freezer refrigerator and blend again with a hand blender, until fluffy
Spread over cake or cupcakes