Carrot cake

I love baking so this Paleo style eating is a little bit difficult when it comes to that but there are some good recipes out there. We decided that we wanted something sweet for the afternoon coffee today so I found this recipe in the Paleo recipe book. The cake is delicious but we didn't really succeed with the icing so I made up my own one.

Ingredients

1½ cups almond flour
1 tsp salt
½ tsp baking soda
½ tsp cinnamon
½ tsp nutmeg
3 eggs, tempered to room temperature
¼ cup honey
1/8 cup coconut oil, melted
1½ cups carrots, grated and chopped finely
½ cup walnuts, chopped

Icing:
Coconut milk
Almond butter
Shredded coconut
Honey

Preheat oven to 160 degrees. In a large bowl, combine almond flour, salt, baking soda and the spices. Mix well. In a medium bowl, combine eggs, honey and coconut oil. Once blended, add in the carrots and walnuts. Make sure the eggs are not cold as it will make the coconut oil become solid if they are. Slowly pour the wet ingredients into the larger bowl of dry ingredients, stirring constantly. Grease one 24 cm bakign dishes and pour in the batter. Bake for about 40 minutes. Allow the cake to cool for at least 20 minutes. Do so to prevent the cake from melting the icing. Once cooled, cut it in half and remove the cakes from the baking dish and place one half on a serving plate. Ice the top and side surfaces of the cake. Stack the other half of the cake on top of the iced one. Ice all exposed surfaces of this cake. Add additional icing to the seam where the two cakes connect if desired.