1/2 cup coconut oil, 2 tbls vanilla
4 eggs, 3 cups almond flour
1 tsp orange extract (optional), 1 tsp nutmeg, 1 tbls cinnamon
1 cup flax seeds (optional)
1 tsp each salt/baking soda/baking powder
3 cups shredded carrot (three large carrots)
2 cups unsweetened raisins
Icing: 1/2 cup each- coconut oil, coconut milk, vanilla protein powder, water
Cake Instructions: Melt coconut oil, until soft but not a liquid.
Whisk in all wet ingredients.
In separate bowl, mix dry ingredients. Mix wet & dry. Grease muffin tray with coconut oil.
Scoop dough in, bake at 375 for 20 minutes. Allow to cool and remove from tin.
Icing Instructions: Melt coconut oil until soft.
Mix in coconut milk. In a jar with a lid, shake protein powder and water until there are no clumps.
Dump into bowl with coconut liquid and mix well.
The coconut oil will solidify quickly, and if it happens to where mixing is impossible, microwave for 20 seconds and re-mix. Dump into a ziploc and stick in the freezer for 30 minutes.
Snip an end and pour onto little cakes.