This recipe is one of my absolute favorites from Laurel Gallucci and Claire Thomas' fantastic cookbook, Sweet Laurel. I'm sharing it here with their kind permission. 

If you're gluten-free and dairy-free—and a fan of carrot cake—you’re going to adore this recipe! Even those without dietary restrictions rave about it every time I make it—it’s always a hit. 

I usually skip the frosting, but if you’d like to add it, it’s super simple to make. Just refrigerate a can of full-fat coconut milk overnight to separate the cream from the liquid. Scoop out the solid cream, mix in a splash of vanilla and a tablespoon of maple syrup, whisk it together, and voilà—delicious dairy-free frosting ready to spread!

Cake ingredients:

• 1/4 cup coconut oil, melted (& a little more for greasing the pan)
• 2 cups of fine ground almond flour
• 1 tsp baking soda
• 1/2 tsp Himalayan pink salt (or regular salt) 
• 1 T ground cinnamon
• 3 large eggs
• 1/3 cup maple syrup
• 1 1/2 cup of grated carrots 
• 1/2 cup raisins
• 1/2 cup finely chopped walnuts
  Note, add a few more to sprinkle onto the frosting, if you're making it!

Directions:

1. Pre-heat the oven to 350 degrees F and grease your baking pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon, 
3. In a large bowl, combine the eggs, maple syrup and coconut oil.
4. A little at a time, add the dry ingredients to the wet, stirring until a batter forms.
5. Then gently stire in the carrots, raisins and walnuts.
6. Pour the batter into the baking pan, and bake for ~30-40 minutes or until a toothpick inserted into the center comes out clean.
7. Enjoy it with friends, with a little dairy free ice-cream OR with the frosting as above.