Carrot Cake

1. Preheat the oven to 180 degrees. Line the bottom of three 6-inch round cake pans or two 8-inch round cake pans with parchment paper rounds. 

2. In a large bowl, whisk the almond flour, coconut flour, shredded coconut, baking soda, cinnamon, nutmeg and salt together. Set aside.

3. In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. 

4. Whisk in the melted and cooled coconut oil until it’s well incorporated, then stir in the carrots. Note: It is important that your eggs are at room temperature otherwise the coconut oil will coagulate. The coconut oil should be melted but not HOT, but rather closer to room temp.

5. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in nuts, if.

6. Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 22-32 minutes in the two 8-inch pans and 30-40 minutes for three 6-inch pans.

7. Cakes are done when a tester comes out clean or with just a few crumbs attached. Allow the cake to cool completely before frosting or removing from the pans. The cake should be room temperature when you frost it. 

8. Make your frosting: In the bowl of an electric mixer, add the softened butter and cream cheese and whip on high until light and fluffy. Add powdered sugar, vanilla extract and milk and beat for 2-3 minutes more.

9. Decorate and frost the cake with pecans and shredded coconut on top. Once you are done frosting, place the cake to the fridge.