Carrot Cake

From the Kitchen of: Kelcie

3 free range eggs
2/3 cup melted coconut oil or grass-fed butter
1/3 cup organic honey
1 tbsp. vanilla extract
1/2 tsp. real salt
1/3 cup + 2 tbsp. coconut flour
1/2 tsp. baking powder
1/2 cup shredded organic carrots
1/2 cup organic raisins
1 tsp. cinnamon

Whisk eggs, melted oil, honey, vanilla and salt together.
Whisk in coconut flour and let it thicken for 5 minutes.
While batter is thickening shred carrots.
Add baking powder to batter and whisk in well.
Stir in carrots, raisins and cinnamon.
Bake at 350 for 10 to 20 minutes in a small cake pan.

Top with probiotic cream cheese frosting