3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
1⁄2 cup agave nectar
1⁄4 cup grapeseed oil
3 cups carrots, grated
1 cup raisins
1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg.
In a separate bowl, mix together eggs, agave and oil.
Stir carrots, raisins and walnuts into wet ingredients.
Stir wet ingredients into dry.
Place batter into 2 well greased, round 9 Inch cake pans.
Bake at 325 degrees for 35 minutes.
Cool to room temperature and spread with coconut frosting.