Directions

1. Preheat oven to 175°C. Grease and flour a 9-inch (23 cm) round cake pan or line with parchment paper.
2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

3. In another large bowl, whisk the eggs, honey, melted coconut oil (or butter), vanilla, and applesauce until smooth.

4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the grated carrots, nuts, and raisins.
5. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

7. In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.

8. Mix in the honey and vanilla extract until well combined. If you prefer a thicker frosting, gradually add the icing sugar and beat until smooth. Spread over the cooled carrot cake and enjoy!