1. Carrot Cake
INGREDIENTS
• 3 cups almond flour
• 2 tsp salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 5 eggs, tempered to room temperature
• ½ cup honey
• ¼ cup coconut oil, melted
• 3 cups carrots, grated and chopped finely
• 1 cup walnuts, chopped
PREPARATION
1 Preheat oven to 325 F.
2 In a large bowl, combine almond flour, salt, baking
soda and the spices. Mix well.
3 In a medium bowl, combine eggs, honey and
coconut oil. Once blended, add in the carrots
and walnuts. Make sure the eggs are not cold as
it will make the coconut oil become solid if they
are.
4 Slowly pour the wet ingredients into the larger
bowl of dry ingredients, stirring constantly.

2. 5 Grease two 9 inch pie dishes and pour equal
portions of the batter into each. Bake for about
40 minutes.
6 Allow the individual cakes to cool for at least 20
minutes. Do so to prevent the cakes from melting
the icing.
7 Once cooled, remove the cakes from the baking
dish and place one on a large serving plate. Ice
the top and side surfaces of the cake. Stack the
other cake on top of the iced one. Ice all exposed
surfaces of this cake. Add additional icing to the
seam where the two cakes connect if desired.
Cake
INGREDIENTS
• 1 cup coconut milk
• 1 cup honey
• 5 tsp arrowroot starch
• 1 tbsp water
• 1 ¼ cup coconut oil, melted
PREPARATION
1 In a medium saucepan over medium-high heat,
combine coconut milk and honey. Mix well and
allow it to simmer for about 10 minutes.
2 In a small bowl, mix arrowroot starch with water
until a paste is formed. Pour into saucepan.
3 Using a hand blender, mix the ingredients in the
saucepan and allow it to come to a boil. Remove
from heat upon boiling.
4 Using the hand blender again, slowly add the
coconut oil to the contents of the saucepan.
Once mixed well, allow it to cool for 15 minutes.