Paleo Carrot Cake

Cake
1 Pre-Heat oven to 350 F. Grease the sides and line the bottom of 3 8-in cake pans with parchment paper
2 Beat eggs, sugars, oil and vanilla. Add the dry ingredients: Almond meal and coconut flour, salt, baking soda, vinegar, cinnamon, all-spice, nutmeg and mix
3 Fold the shredded carrots, walnuts and pineapple
4 Bake 40-45 min or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes, then remove it carefully from the cake pan and let it cool completely over a wire rack
Frosting
6 In a food processor, blend cashews until a smooth paste forms, between 3-5 minutes. Add coconut oil, vanilla extract, maple syrup, sea salt, lemon juice and zest and blend. Set aside
7 With your refrigerated can of coconut milk, separate the liquid from the cream, and whip the coconut cream until fluffy. Fold into cashew mixture. Freeze for 30 minutes and whip again: you can either use it immediately or repeat this process 1-2 more times for a fluffier frosting
8 Layer cake, adding maple frosting in between each cake layer. Use an ice cream scoop -and use the same amount of frosting for both layers- to make sure you have an even layer. Decorate with walnuts if desired, and refrigerate for 3 hours before serving.