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Ingredients
  • subheading: Paleo Carrot Cake:
  • 3 cups fine almond flour
  • ½ cup unsweetened shredded coconut flakes
  • 3 tbsp coconut flour
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 ea large eggs
  • ½ cup coconut sugar packed
  • ½ cup coconut oil melted & cooled
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • ½ cup shredded carrot packed, (~1 medium carrot)
  • ⅓ cup raisins
  • ½ cup walnuts rough chopped (or sub pecans)
  • subheading: Vanilla Bean Cashew Cream Frosting:
  • 1½ cups raw cashews soaked overnight
  • ½ cup coconut cream ⠀ from refrigerated can of coconut milk
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tsp vanilla bean paste leave out and sub additional vanilla extract if you don’t have
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
Steps
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