Paleo Carrot Cake

For the cake:
Preheat oven to 350ºF. Prepare two 8-inch cake pans by cutting a circle of parchment and placing on the bottom. Grease and flour the pans.

In a large bowl, combine almond flour, salt, baking soda and spices. In a separate bowl, mix the eggs, honey and oil.

Add the dry ingredients to the wet and fold together. Mix in the carrots. Finally, add the raisins and nuts, if using.

Pour into prepared pans and bake for about 40 minutes or until an inserted toothpick comes out clean. Let cool for about 10 minutes in the pan and then remove and let cool on a rack.

Note: I topped mine with a honey cream cheese frosting, which isn’t Paleo-friendly but it is delicious.