Recipe from Paleo Baking at Home by Michele Rosen
Prepare the frosting: in a high speed blender or food processor, blend all the frosting ingredients until smooth and creamy. Chill the frosting for at least an hour before using it.
Prepare the cake: Preheat your oven to 350 degrees F and line three 8-inch round cake pans with parchment paper on the bottom, then spray the bottom and sides with coconut oil spray.
In a medium sized bowl, combine the almond and tapioca flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves, then set aside.
In a larger bowl, using an electric hand mixer, beat together the coconut oil, coconut sugar, maple syrup, eggs, vanilla, and pineapple on medium-low speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. By hand, gently fold in the grated carrots and half of the pecans.
Divide the batter equally among the prepared cake pans. Bake for 18-20 minutes or until a toothpick inserted in the cetner of each layer comes out clean.
Remove from the oven and allow to cool in the pans for 30 minutes, then carefully remove from the cake pans and transfer to wire racks to cool completely to room temperature before frosting.
Frost the cake with the chilled frosting between the layers and over the top. Garnish with the remaining pecans.
Store leftovers, covered, in the refrigerator for up to 1 week.
In addition to chilling the frosting overnight, you can also refrigerate the cake layers for easier frosting. I found it easier to have them chilled before frosting!