INGREDIENTS
2 cups gluten-free all purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 dash salt
1 1/3 cups organic cane sugar
2/3 cup coconut sugar
1 1 ⁄3 cups coconut oil melted
3 eggs
1 teaspoon vanilla extract
1 pound carrots grated
1 cup golden raisins
1 cup chopped walnuts

Coconut-tahini frosting
1⁄2 cup coconut oil
2 tablespoons tahini
2 teaspoons lemon juiced
2 tablespoons almond milk
2 3/4 cups powdered sugar

Method
Prepare to bake

1. Heat the oven to 400°. Grease 2 9-inch round cake pans, line the
   bottoms with greased parchment paper rounds, then sprinkle a little
   gluten-free flour on the bottom and sides.
   Combine the dry ingredients
2. Whisk together the flour, cinnamon, baking soda, and salt in a large
   bowl. Set aside.
   Make the batter
3. Add the sugars to the bowl of a stand mixer. With the mixer running
   on low, slowly add the melted coconut oil. When the sugar and oil are
   creamy, add the eggs, one at a time, until the mixture is light yellow
   and fluffy. Add the vanilla.
4. With the mixer still running, add the dry ingredients, a bit at a time.
   When all the flour has disappeared into the batter, add the grated
   carrots, raisins, and walnuts. Mix until everything is fully
   incorporated.
   Bake the cakes
5. Divide the cake batter evenly between the two prepared pans.
   Smooth out the tops. Bake for 10 minutes
6. Lower the heat to 350°, and bake the cakes until a toothpick inserted
   into the center comes out clean, another 30 to 35 minutes.
7. Cool the cakes in the pans for 15 minutes, then turn them out onto a
   cooling rack. Let them cool entirely before attempting to frost them.
   Coconut-tahini frosting
8. Melt the coconut oil, then pour it into the bowl of a stand mixer.
9. Add the tahini, lemon juice, almond milk and powdered sugar. Run
   the stand mixer on medium speed until the frosting is thick and
   creamy.
10. If you let the frosting sit for a few moments in the bowl, it will hold its
    shape even more firmly. Spread the frosting on each layer of the
    carrot cake and over all the sides.