Gluten-Free Carrot Cake

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

Cake

½ cup virgin coconut oil, melted, plus more for pans

3 cups almond flour, plus more for dusting pans

1½ tsp. kosher salt

1 tsp. baking powder

1 tsp. ground cardamom

1 tsp. ground cinnamon

1 tsp. ground ginger

½ tsp. baking soda

5 large eggs

1¼ cups (packed) dark brown sugar

1 tsp. vanilla extract

10 oz. carrots, peeled, coarsely shredded, squeezed firmly to expel excess water

¾ cup shredded unsweetened coconut

¾ cup walnuts, finely chopped

½ cup golden raisins

Frosting and Assembly

8 oz. cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1¼ cups gluten-free powdered sugar

⅓ cup Greek yogurt

1 tsp. vanilla extract

Pinch of kosher salt

Directions at bonappetit.com

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