Best Paleo Carrot Cake

Directions

1. 1
   Preheat the oven to 350F. Grease and lightly dust with coconut flour or almond meal one 9 x 13- inch pan or two 8-inch round cake pans, or any cupcake pans.
2. 2
   In a dry food processor with the S blade, grind the sweetener to a very fine powder.
3. 3
   Add the shredded coconut to the sweetener in the food processor. Spin it for a minute until a very fine powder. Open the lid, stir the bottom, replace the lid, and grind again until the powder is uniformly fine.
4. 4
   To the ingredients in the food processor, add the arrowroot, baking soda, baking powder, salt, nutritional yeast, cinnamon, nutmeg, cloves, and allspice.
5. 5
   Mix well and pour into a large mixing bowl.
6. 6
   Add the nuts and raisins (if using) to the bowl, and stir.
7. 7
   Place in the empty food processor the carrots, eggs, apple, orange zest, ginger, vanilla, and maple flavoring (if using).
8. 8
   Mix well, until the carrot and apple are well liquefied.
9. 9
   Pour the wet ingredients into the dry mixture. Stir briefly to incorporate.
10. 10
    Pour the batter into the prepared baking pan(s).
11. 11
    Bake two 8 layers 35 to 40 minutes, 9 x 13 sheet cake 30 - 35 minutes, regular cupcakes 18 to 23 minutes, or mini cupcakes 14 to 18 minutes or until a wooden toothpick inserted into the center comes out clean.
12. 12
    Let cool in the pan(s) or on a rack. This is easier to slice cleanly when chilled slightly.