Place your rack in the middle position and pre-heat your oven to 350 F.

If you are using whole carrots, peel them first and then roughly chop them into ½ inch pieces. If you are using baby carrots, skip the first part of this step and just remove them from the bag. Next, place the carrots in a medium sized pot on high heat and boil for 20-25 minutes or until your carrots are extremely tender and cooked through.

In a food processor, add in your carrots and pulse until they are very smooth (about 1 minute). Then add in your eggs, coconut oil, and vanilla extract. Pulse again until everything is incorporated (about 15 seconds).

Next, add in your dry ingredients (the coconut sugar, almond flour, baking powder, salt, cinnamon, and nutmeg). Pulse again until everything is just incorporated (about 10 seconds) .

Pour your batter into a 2 to 2-½ quart round or squared ceramic baking dish and bake for 40-45 minutes or until your toothpick comes out clean when poked through the center.*

Let sit for about 10 minutes. Garnish with powdered sugar (optional) and serve!