Carrot cake made healthy!!! Vegan and Gluten free..

So as my girlfriend Keri and I was basking in the sun today at the heavenly secret pool.. she mentioned wanting carrot cake and if we could make one that is healthy... so you know I had to seek out what I could find and make that would curb our sweet tooth! And I had the challenge of making it vegan for her and gluten free for me... Here goes!

INGREDIENTS
3 cups blanched almond flour
2 teaspoon Celtic sea salt
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon nutmeg
5 eggs or substitute egg beaters (vegan)
1/2 cup agave nectar
1/4 cup grapeseed oil (or unsweetened apple sauce)
3 cups carrots, grated
1 cup raisins
1 cup walnuts (optional)

INSTRUCTIONS
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg. In a separate bowl, mix together eggs, agave and oil. Stir carrots, raisins and walnuts into wet ingredients. Stir wet ingredients into dry. Place batter into 2 well greased, round 9 Inch cake pans. Bake at 325 for 35 minutes. Cool to room temperature and spread with frosting.

Frosting: two ways..

1- Combine one 8 oz. package, 1 teaspoon of vanilla extract or fat free cream cheese with one box of sugar free Jello brand vanilla pudding... mix and frost.

2-Combine one large fat free container of Fage or Oikos greek yogurt,2 teaspoon of vanilla extract and one box of sugar free Jello brand vanilla pudding.. mix and frost.

You can also add coconut to the outside of the frosted cake is desired!