Carrot Cake with Coconut Whipped Topping

Preheat the oven to 350F and generously grease your pan with coconut oil

Combine the coconut flour, applesauce, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda

Mix well to create a uniform batter. (If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine

Stir in shredded carrots and raisins

Spoon batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes for (2) 9-inch pans, about 45-50 minutes for bunt pan, or 30 mins for 24 cupcakes

Open coconut milk and drain liquid from can

Transfer coconut cream to food processor or bowl

Blend in vanilla and stevia until fluffy

Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with Whipped Coconut Topping

For best shelf-life, store the cake covered in the fridge for up to one week