The Best Healthy Carrot Cake You'll Ever Eat (gluten free & paleo-friendly!)

Dry Ingredients

packed super fine blanched almond flour (I use Bob's Red Mill)

coconut flour (do not pack)

unsweetened finely shredded coconut (I use Bob’s Red Mill)

baking soda

ground cinnamon

ground nutmeg

salt

Wet ingredients

large eggs, at room temperature

pure maple syrup

drippy tahini

unsweetened almond milk

vanilla extract

melted and cooled coconut oil

shredded carrots (medium grate)

Optional mix-ins:

raisins

chopped pecans or walnuts

For the frosting:

salted butter, at room temperature (or sub vegan buttery stick)

cream cheese, at room temperature (or sub dairy free cream cheese)

powdered sugar

pure vanilla extract

unsweetened almond milk (any milk will work)

For the topping:

Extra pecans and shredded coconut