Name: Carrot Cake (Gluten-free, Paleo)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups carrots (finely grated (about 3 medium carrots)); 3 cups blanched almond flour; 2 teaspoons baking soda; 1/2 cup unrefined coconut sugar; 1 cup raw pecans (chopped); 3 eggs (room temperature); 1/2 cup coconut oil (melted); 2 teaspoons vanilla extract; 3 tablespoons coconut oil (melted); 2 tablespoons raw cacao powder; 1 tablespoon raw honey; 3 tablespoons full fat coconut milk; 1 teaspoon vanilla extract; 1 teaspoon arrowroot powder

In a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans.
In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots.
Combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
Lightly grease an 8-inch round removable bottom cake pan with coconut oil. Grease the sides of my pan and cut a piece of parchment paper for the bottom for easy removal of the cake later.
Pour batter evenly in the pan and bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
Let cake cool on a wire rack before removing it from the pan.

Chocolate Ganache:

Mix all ingredients in a bowl over simmering water (double boiler) until combined and thickened.
Pour chocolate over cooled cake.

Carrot Cake (Gluten-free, Paleo)