Paleo Carrot Cake

3 c. almond flour*
1 t. salt
1 t. baking soda
1 T. cinnamon
1 t. nutmeg
5 eggs
1/2 c. honey (or agave nectar)
1/4 c. coconut oil
3 c. carrots, grated
5 dates, pitted and chopped
1 c. pecans, chopped

* Make your own almond flour by placing 12 oz. of whole almonds in a food processor until very fine. Be careful not to process so much that it becomes creamy almond butter.

You can top with Honey-Cream Cheese Frosting, but don't forget to tally the extra calories!

Preheat oven to 350 F. Spray pans with coconut oil spray.

Large bowl: combine flour, salt, baking soda, and spices.

Medium bowl: mix eggs, honey, and oil.

Add dry ingredients to wet; fold together. Mix in carrots, then raisins and nuts.

Pour into pans; bake for 40 minutes (or until passes toothpick test). Cool for 10 minutes in pan, then remove and cool on rack.

Serving Size: makes (2) 9" round cakes, each cut into 8 slices.

Number of Servings: 16

Recipe submitted by SparkPeople user RMCOLBURN_73.