A delicious carrot cake recipe for those following a gluten free or Paleo diet or just trying to avoid refined sugars. My son begs for this cake every Easter but it can be a go to recipe year round.
Prep two 8 inch cake pans with parchment along the bottom. Butter and flour the pans as well.
In a large bowl, combine the dry ingredients (flour, baking soda, salt and spices).
In a separate bowl, mix together the eggs, honey, milk, vanilla, and melted coconut oil.
Add the wet ingredients to the dry and mix until combined.
Fold in carrots.
Finally, add the raisins and nuts.
Pour into prepared pans and bake for 40 minutes or until a toothpick comes out clean.
Notes
I did try this recipe with all purpose flour as well. It worked fine. I made a frosting of cream cheese and honey. Although this recipe looks really good as well.