Ingredients:

1 cup almond flour

1/2 cup coconut flour

1/4 cup tapioca flour

2 cup carrots, shredded

1/2 cup pineapple, chopped

1/2 cup raisins

1/2 cup walnuts, roughly chopped + some for garnish

2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. ground nutmeg

1 tsp. baking soda

4 eggs, beaten

2 tsp. vanilla extract

1/4 to 1/2 cup raw honey

1/4 cup coconut oil, melted

1/4 cup unsweetened almond milk

1/2 cup coconut sugar (cream)

2 tsp. tapioca flour (cream)

1 can coconut cream (cream)

1 tsp. vanilla extract (cream)

2 tbsp. full-fat coconut milk (cream)

Directions:

1. Preheat oven to 350 F.

2. In one bowl combine all the dry ingredients, in another bowl whisk all the wet ingredients until well combined.

3. Pour the wet mixture over the dry ingredients and mix until everything is well blended. Add the carrots, raisins, and pineapple to the batter and mix again.

4. Divide the cake mixture equally between two 8-inch cake pans lined with parchment paper. If using larger or smaller cake pans, you’ll need to adjust the cooking time accordingly.

5. Bake in the preheated oven 25 to 30 minute or until set. Let the cakes rest 15 to 20 minutes before removing from the pans. To make the whipped cream, blend the tapioca flour and coconut sugar in a food processor until you get a fine powder. Add the coconut cream, coconut milk and vanilla extract and mix until you get a creamy, fluffy texture.

6. Spread the whipped cream over one cake, add the second layer, spread remaining whipped cream on top and sprinkle with chopped walnuts.

Bon Appetit!