Carrot cake

3		pasture fed eggs at room temperature
2/3  cup		coconut sugar
1  cup		coconut oil melted
1		orange zested
1/4  cup		orange juice
1  teaspoon		vanilla extract
2  tablespoons		rum
1  cup		almond flour
1/2  cup		millet flour
1/4  cup		arrowroot starch
2  teaspoons		ground cinnamon
1  teaspoon		ginger powder
1/2  teaspoon		ground nutmeg
1-1/2  teaspoons		baking powder
1  teaspoon		baking soda
1  pinch		of Himalayan salt
2  cups		packed shredded organic carrots
1/2  cup		roasted walnuts chopped
1/2  cup		Sunmaid Raisins
1/2  cup		Pineapple Tidbits

Tip: Click on the ingredient links to learn the nutritional information for all the Carrot cake ingredients. The serving size for any ingredient in Carrot cake may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix together in a bowl wet ingredients
Mix together in another bowl dry ingredients
Mix together in a third bowl the add ins
Preheat oven to 350; use convection at 325
Beat wet ingredients with a mixer
Add dry ingredients and mix thoroughly by machine
Add mix ins by hand stir thoroughly until mixed
Take 12 muffin pan, use cup liners
Fill cup liners almost full
Put 2 liners in ramekins and fill
Bake on middle oven rack for 25 minutes.

Enjoy