A healthier version of carrot cake that is gluten-free and dairy-free. Loaded with dried fruit, nuts, and carrots, and topped with a creamy maple frosting.
Preheat oven to 325 degrees F. Grease three 9-inch round cake pans and line the bottoms with waxed or parchment paper that has been cut to fit.
Over a large mixing bowl, sift together almond meal, coconut flour, baking soda, sea salt, and spices. Set aside.
In a medium bowl, whisk together the coconut oil, sugar, maple syrup, eggs, and vanilla extract. Add to the dry ingredients and stir well to combine. The mixture will be thick. Add the finely chopped carrots, coconut, dried fruit, and nuts. Stir well to combine. Add in the boiling water all at once and mix well. (Switch to an electric hand mixer if that's easier, but you should be able to combine it with a large wooden spoon or spatula.)
Divide the batter between the prepared pans. Each one will have roughly 2 heaping cups of batter. Spread it evenly and smooth the top. Bake for 50-60 minutes, or until it feels set. The outer edges will start to pull away from the sides of the pan and it will look drier on top. It will be very moist and looked baked through.
Remove from oven and let cool for 5-10 minutes in the pan. Run a thin knife around the edge of each pan to loosen the cakes. Carefully turn out onto a cooling rack and let cool completely.
Prepare frosting - Beat the cream cheese with the coconut oil and add the powdered sugar until it reaches a spreadable consistency, but is not runny.
To assemble cake - Place one of the cakes on a cake plate or stand. Spread 1/3 of the frosting over the top of the cake. Place another cake layer on top and frost it with another 1/3 of the frosting. Top with the final layer and spread the remaining frosting on top. Sprinkle with the toasted coconut. Chill for 30-60 minutes before cutting into wedges and serving.
Keep leftovers refrigerated. Yield: One three-layer, 9-inch cake to serve 8-12