Paleo Spice Cake with Cinnamon “Cream Cheese” Frosting

Directions

1. 1
   Make the frosting before making the cake.
2. 2
   Preheat your oven to 350 degrees and line a 9 x 13 baking dish (I used glass) with parchment paper.
3. 3
   Place all ingredients in a high powered blender or food processor and blend until smooth and creamy. Refrigerate frosting for at least an hour to set. This frosting won't ever firm, but chilling will thicken it.
4. 4
   In a large bowl, combine the almond flour, tapioca, spices, baking soda and salt. In a separate large bowl, whisk together the eggs, coconut milk, lemon juice, maple syrup, molasses (if using) vanilla, and coconut oil.
5. 5
   Once smooth, stir the dry ingredients into the wet using a spoon or rubber spatula until fully combined and smooth. Fold in the shredded apples, then raisins.
6. 6
   Transfer the mixture to prepared baking dish, scraping the bowl to get every drop in the dish, and spread it out evenly.
7. 7
   Bake 38-42 mins or until a toothpick inserted near the center of the cake comes out clean and the top is golden brown.
8. 8
   Remove from oven and place dish on a wire rack. Cake needs to completely cool before frosting - after about 20 minutes, you can place in the refrigerator to speed up the process.
9. 9
   Once cooled, spread frosting all over cake and return to the refrigerator for another 20 minutes before slicing and serving. Store leftovers in the refrigerator for up to 3 days. Enjoy!