Paleo Carrot Cake with Coconut Frosting | Bob's Red Mill Natural Foods

Ingredients

• 3 1/2 cups Paleo Baking Flour
• 3/4 cup Organic Coconut Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Ground Cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp Ground Nutmeg
• Juice of one Orange plus enough Water to make 1 cup total
• 3 Eggs
• 1/4 cup melted coconut oil
• 1 tsp Vanilla Extract
• 1 cup Shredded Carrots about 2 medium
• 15 oz can Full-Fat Coconut Milk chilled
• 1 Tbsp Honey
• 1 tsp Orange Zest