Carrot Cake with Toffee Cream Cheese Whipped Icing

From Kristi's Kitchen

Ingredients:

2 ½ c. almond flour

½ + 1/8 tsp. sea salt

½ tsp. baking soda

¼ c. raw coconut palm crystals

1 tsp. cinnamon

¾ tsp. allspice

½ tsp. nutmeg

½ tsp. cloves

2 organic eggs

1/4 c. grapeseed oil OR organic butter, melted

1 tbsp. sugar free vanilla

1 ½ tsp. lemon juice

2 tbsp. pineapple juice

1/4 c. unsweetened vanilla almond milk

½ - ¾ c. shredded organic carrots

¼ c. chopped walnuts

¼ c. crushed pineapple

Directions:

-Preheat oven to 350 degrees

-Butter and Line (parchment paper) an 8" cake pan

-Combine wet and dry ingredients separately

-Fold wet ingredients into dry ingredients and stir in carrots, walnuts and pineapple

-Tap filled cake pan on the counter to release any air bubbles

-Bake for 27-30 minutes, until toothpick comes out clean

-Cool in the pan for at least 30 minutes

-Turn out onto serving plate and cool completely before icing

Toffee Cream Cheese Whipped Icing:

Ingredients:

4 oz. organic cream cheese, softened

3 tbsp. organic butter

2 tbsp. raw organic honey

1/2 tsp. pure vanilla extract

1/8 tsp. sea salt

2-4 drops toffee flavored liquid stevia (to taste)

1 tbsp. organic half-n-half

1 tbsp. coconut palm crystals and more for sprinkling as a garnish

Directions:

-Whip cream cheese and butter with hand mixer until smooth and creamy

-Add honey, vanilla, coconut palm crystals, stevia and salt and continue whipping

-Incorporate half-n-half until fluffy consistency is achieved