STEP 1
Whisk together almond & coconut flour, shredded coconut, cinnamon, nutmeg, baking soda & salt
STEP 2
In a separate bowl mix eggs, maple syrup, almond milk, vanilla & tahini
STEP 3
Whisk in melted & cooled coconut oil, then fold in shredded carrots
STEP 4
Combine the wet & dry ingredients, then fold in nuts and raisins
STEP 5
Add the batter to three prepared 6 inch cake pans and bake
STEP 6
Beat together butter & cream cheese until smooth
STEP 7
Add powdered sugar, vanilla & almond milk and beat until smooth and creamy
STEP 8
Frost each layer of the carrot cake