This Paleo Carrot Cake is refined sugar free, gluten free and dairy free. It's moist, nutty and spicy, with a creamy frosting to pair it with

Cake Beat eggs, sugars, oil and vanilla. Add the dry ingredients: Almond meal and coconut flour, salt, baking soda, vinegar, cinnamon, all-spice, nutmeg and mix

Fold in carrots the shredded carrots, walnuts and pineapple. Bake 40-45 min or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes.

Frosting In a food processor, blend cashews until a smooth paste forms, between 3-5 minutes. Add coconut oil, vanilla extract, maple syrup, sea salt, lemon juice and zest and blend.

With your refrigerated can of coconut milk, separate the liquid from the cream, and whip the coconut cream until fluffy. Fold into cashew mixture. Freeze for 30 minutes and whip again

Layer cake, adding maple frosting in between each cake layer. Decorate with walnuts if desired, and refrigerate for 3 hours before serving.