As I mentioned in a previous post, I live for desserts. The only issue is I am not the greatest baker. I lack patience and I always leave cakes and cookies in the oven for too long. A few days ago though, my friend sent over a super easy gluten-free vegan carrot cake recipe and after making a few personal adjustments, I thought I'd share it with you... Ingredients:Cake3 cups almond flour1/2 teaspoon sea salt1 teaspoon baking soda1 tablespoon ground cinnamon1 1/4 teaspoons nutmeg1 teaspoon stevia5 large organic eggs (or flax egg replacer: 1 tablespoon Bob's Red Mill Flaxseed Meal and 2 tablespoons of water, allow to sit for five minutes, recipe for one egg)1/3 cup melted coconut oil3 cups shredded carrots1 cup raisins1 cup chopped walnuts
Frosting2 8-ounce packages of vegan cream cheese, softened1/4 cup almond milk1 tablespoon vanilla extract1/4 teaspoon stevia 
Directions:Preheat the oven to 350 degrees. Grease two 9-inch cake pans with vegan butter and dust with almond flour. In a large bowl, combine the dry ingredients and mix well. In a medium bowl, whisk together oil and eggs (or egg replacer). Fold in the carrots, raisins, and walnuts. Pour the batter into the prepared cake pans. The batter will be a bit thick so try to even it out carefully by pushing the batter down rather than spreading it. Bake for about 30 minutes or until a toothpick comes out clean. Let the cakes cool for about 1 hour before frosting.
For frosting, mix all ingredients together with a hand mixer until well combined. For a thinner consistency, add more almond milk.