PREP 30 min | COOK 25 - 30 min | SERVES 12 
INGREDIENTS
¾ cup coconut sugar
¾ cup butter, coconut oil, or ghee
1 tsp vanilla extract
4 large eggs – room temperature
2 ½ cups blanched almond flour
2 tsp baking powder
2 tsp cinnamon
½ tsp salt
2 ½ cups grated carrots
1 ½ cups chopped pecans (divided)
Frosting of your choice (I used “Miss Jones Organic Cream Cheese Frosting”)
INSTRUCTIONS
Preheat oven to 350 degrees F.
Line 2 – 9 -inch cakes pans with parchment, or use springform pans, grease bottoms and sides.
In large bowl cream together butter and coconut sugar until fluffy.
Beat in vanilla and eggs one at a time. Set aside.
In another bowl mix together almond flour, baking powder, cinnamon, and salt. Stir the dry ingredients into the bowl with wet ingredients.
Stir in the grated carrots and 1 cup pecans.
Transfer the batter evenly into the two pans. Bake for 25 – 30 minutes or until top of cake springs back when lightly touched.
Cool cake for 10 minutes in pans, then remove to wire rack to cool completely.
Frost with choice of frosting, sprinkle with remaining pecans, and enjoy!