CAKE:

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½ cup coconut oil, melted, plus more for greasing the pan

1 cup coconut flour

Sweetener equivalent to 1 cup sugar

2 tablespoons grated orange zest

1 tablespoon ground golden flaxseed

2 teaspoons ground cinnamon

1 teaspoon ground allspice

1 teaspoon grated nutmeg

1 teaspoon baking soda

Dash of sea salt

4 large eggs

1 cup sour cream

½ cup coconut milk (canned)

2 teaspoons vanilla extract

2 cups finely grated carrots

1 cup chopped pecans

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ICING:

8 ounces cream cheese, room temperature

1 teaspoon fresh lemon juice

Sweetener equivalent to ¼ cup sugar

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TO MAKE THE CAKE:

1. Preheat the oven to 325°F.

2. Grease a 9 × 9-inch or 10 × 10-inch baking pan with coconut oil.

3. In a large bowl, combine the coconut flour, sweetener, orange zest, flaxseed, cinnamon, allspice, nutmeg, baking soda, and salt, and mix with a spoon.

4. In a medium bowl, beat together the eggs, coconut oil, sour cream, coconut milk, and vanilla.

5. Pour the wet mixture into the dry mixture.

6. Using an electric mixer, beat until thoroughly mixed.

7. Stir in the carrots and pecans by hand. Pour the mixture into the prepared baking pan.

8. Bake for 1 hour or until a toothpick withdraws clean.

9. Let cool.

   TO MAKE THE ICING:

10. In a small bowl, combine the cream cheese, lemon juice, and sweetener, and blend thoroughly with a mixer.

11. Spread the icing over the cooled cake, slice, and serve.