The Best Paleo Carrot Cake | Tasty Kitchen: A Happy Recipe Community!

Ingredients

• ⅔ cups Unsweetened Coconut Flakes, Plus Additional For Garnish (optional)
• ½ cups Raw Pecans
• 3 cups Almond Flour (270g, See Notes)
• 1-¼ cup Tapioca Starch (152g, See Notes)
• 1-½ cup Coconut Sugar
• 7 teaspoons Cinnamon
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Nutmeg
• 4 Large Eggs, At Room Temperature
• 2 Large Egg Yolks
• 5 Tablespoons Coconut Oil, Melted
• 1 Tablespoon Vanilla Extract
• 2 cups Carrots, Grated (200g)
• 1 cup Crushed Pineapple, Drained
• FOR THE FROSTING:
• 2-¼ cups Roasted, Salted Cashews, Soaked In Water Overnight (300g)
• ¾ cups Unsweetened Vanilla Almond Milk
• 6 Tablespoons Plus 2 Teaspoons Honey
• 2 teaspoons Vanilla
• 3 Tablespoons Coconut Oil, Melted