3 cups blanched almond flour (11.85 ounces/335 grams)
1 teaspoon kosher salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs (1 1/4 cups)
1/2 cup honey or pure maple syrup
1/4 cup canola or melted coconut oil (see notes)
3 cups carrots, grated (9 ounces/255 grams)
2/3 cup raisins (4 ounces/115 grams)
2/3 cup chopped pecans or walnuts (2.5 ounces/70 grams)
Frosting (see following recipe or use your favorite buttercream icing recipe)
Preheat the oven to 325 degrees F.
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate large bowl, mix together eggs, honey or maple syrup, and oil.
Stir carrots, raisins and nuts into the wet ingredients.
Stir the wet ingredients into dry ingredients.
Evenly divide the batter into two well-greased, round 9-inch cake pans. For easier removal, I like to line the greased pans with a piece of parchment paper. (Trace bottom of pan and cut for perfect size circle.)
Bake for 30 minutes or until just cooked through. Cool in pans for 10 minutes, and then remove to a rack and cool completely before frosting.
Honey cream cheese frosting:
1 8-ounce package cream cheese, softened
1/4 cup plus 1 tablespoon honey (3 3/4 ounces/105 ml)
1 tablespoon vanilla bean paste or pure vanilla extract (1/2 ounce/15 ml)
3/4 cup heavy cream (6 1/2 ounces/180 ml)
In a large bowl, beat the cream cheese until smooth. Beat in the honey and vanilla. Refrigerate until cold.
In a chilled bowl, beat the heavy cream until stiff peaks form. I use my stand mixer with the whisk attachment and beat for approximately 2 1/2 to 3 minutes, stopping to scrape down the sides a few times.
With a rubber spatula, gently blend whip cream into the cream cheese mixture.
Frost the cake and store in the refrigerator until ready to eat.