Carrot Cake (Gluten Free, Dairy Free, Sugar Free, Soy Free)

Note before you get started: This cake base DOES NOT RISE so make sure you fill the cake dish 85% of the way full. 

Cake base
Things you'll need:
4 eggs
1.5 cups stevia in the raw
1 tsp salt
1/4 tsp nutmeg (my family can't eat cinamon, you can do 1/8 tsp nutmeg 1/8 tsp cinamon)
1 cup unsweetened apple sauce
1/3 cup coconut oil (plus some for greasing the cake pan)
1 cup shredded carrots
1 cup unsweetened coconut milk
1/2 cup chopped walnuts
2 tsp gluten free pure vanilla extract
1/2 cup almond flour
1 cup bob's redmill all purpose gluten free flour mix
2.5 tsp baking powder

Frosting
Things you'll need:
2 egg yolks (I save the whites to use for scrambled eggs in the morning)
1/2 cup stevia in the raw
1/2 tsp gluten free pure vanilla extract
1/4 cup coconut butter
1/4 cup chopped walnuts
1/2 cup unsweetened coconut milk

Let's get started!
Preheat the oven to 350 degrees F

In a mixing bowl cream the 4 eggs, stevia, vanilla, applesauce, coconut oil, coconut milk and salt. Once evenly incorporated add in the shredded carrots, walnuts, almond flour, all purpose gluten free flour and lastly the baking powder.

I know it's unappealing when raw ;) but trust me it tastes good!

Grease a pretty cake dish with coconut oil and fill 85% of the way full. This batter does not rise, so leave just enough room to top with frosting.

Bake in a preheated (350 deg F) oven for 35-50 minutes, timing will vary based on ovens and elevation levels.

While you're cake is baking let's get started on the frosting!

Chop up 1/2 cup walnuts
Separate 2 egg yolks from egg whites. You only need the yolks.
on very low heat whisk the eggs, 1/2 tsp of vanilla and 1/4 cup coconut butter. Stirring non-stop until the coconut butter is completely incorporated and add the 1/2 cup stevia in the raw and coconut milk. Continue to stir over low heat until the sauce is thick enough to where you can run your finger down the back of the spatula and there's a clean streak.

Remove from heat. If the mixture is still pretty loose then add back to low heat and stir. The coconut butter in the mixture will cause the sauce to thicken some after cooling.

Top the semi cooled cake with the frosting then garnish the top with the 1/4 cup chopped walnuts and let cool on the counter before wrapping and storing in the fridge (if you don't wait for it to cool you'll end up with condensation pooling on the plastic wrap and making your cake soggy).

Store covered in the fridge for freshness.