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1
Preheat oven to 325u00b0 F. Grease three 8-inch pans and line the bottom of each with a circle of parchment paper.
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2
Add the almond flour, tapioca flour, coconut sugar, cinnamon, nutmeg, ground ginger, baking soda, cream of tartar, and salt to a medium bowl and whisk together.
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3
Separately, in the bowl of the KitchenAid(R) Stand Mixer, add the eggs, palm shortening or butter, applesauce and vanilla extract. Mix together on medium speed for 30 seconds.
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4
Peel the carrots. Attach the medium shredding blade of the KitchenAid(R) Fresh Prep Slicer/Shredder Attachment to the power hub of the Stand Mixer. On a low setting, place the carrots through the Feed Tube of the Fresh Prep Slicer/Shredder Attachment. Use the Food Pusher to push the carrots into the medium shredding blade, until you have three cups of shredded carrots. Set aside.
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5
Add the dry ingredients to the wet and mix for another minute, or until well combined. Fold in the shredded carrots and chopped pecans.
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6
Evenly divide the cake batter between the three 8-inch pans. They'll only be about 1/4 full, but that's okay. Use a spatula to flatten them on top.
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7
Bake the cakes for 30-35 minutes or until a toothpick comes out clean. Rotate the cakes halfway through.
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8
Let the cakes cool for 15 minutes in the pan. Then remove them from the pan and continue cooling on a cooling rack.
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9
While the cakes are cooling, make the cream cheese frosting. Combine the cream cheese, butter, powdered sugar, and vanilla extract together and mix in the Stand Mixer on medium speed.
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10
Divide the frosting between the layers and add a thin layer of frosting, which is then scraped off, from the outside edge. Top with chopped pecans. Serve and enjoy!
