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Wet Ingredients:

• 3-4 cups chopped, organic carrots
• 1/4 cup grade b maple syrup
• 10 pastured eggs
• 2 Tbsp. organic vanilla extract
• 1 cup organic coconut oil, melted on the stove

  Dry Ingredients:

• 3/4 cup coconut flour
• 1.5 Tbsp. cinnamon
• 1 tsp. ground clove
• 1 tsp. ground ginger
• 1 tsp. aluminum-free baking soda
• 1-2 tsp. Stevita stevia
• 1 tsp. sea salt

Frosting:

• 3 cans organic, full-fat coconut milk, refrigerated overnight (or put into the freezer for 20 minutes)
• 2 Tbsp. arrowroot starch
• 1 Tbsp. organic vanilla extract
• 1 tsp. Stevita stevia
• 1-2 tsp. freshly grated nutmeg
• Pinch of sea salt

1. Preheat oven to 325° F.
2. Place all wet ingredients in high-speed blender and mix under smooth (or leave a bit chunky, depending on preferred texture).
3. Place all dry ingredients into mixing bowl and whisk until combined.
4. Pour wet ingredients into dry mixture and gently stir until thoroughly combined.
5. Grease two 9 inch pans with coconut oil (or use parchment paper).
6. Pour batter into both pans.
7. Bake in oven for 40-45 minutes, or until golden brown and a knife comes out clean.
8. Remove from oven, allow to cool.
9. While cakes cool, make the frosting.
10. Scoop out cream that has risen to the top of the coconut milk cans, and place in bowl.  Note – Reserve coconut water to add to smoothies! May add a bit of the coconut water to frosting to thin if desired.
11. Also add other frosting ingredients and whip with a hand mixer (or in blender) for 4-5 minutes or until desired consistency is achieved.
12. Ice the top of one of the cakes then place the second cake atop the first. Proceed to ice the entire cake.
13. Garnish, serve and enjoy!