Preheat the oven to 350 degrees and butter 2 9 inch cake pans. It's optional to line the bottom with parchment paper. I usually do to make sure the cake comes out of the pan easier
In a food processor shred ½ pound of fresh carrots. If you don't have a food processor you can use a hand grater
In a large bowl whip the butter with a hand mixer or stand mixer for 30 seconds
Add the eggs, stevia and honey and mix together and then add the shredded carrots and mix again
In a medium bowl add the dry ingredients: almond flour through the spices and with a fork lightly mix together
Slowly add the dry ingredients to the wet ingredients and mix until completely combined
Pour half of the batter into each cake pan
Bake for 37-39 minutes until a toothpick comes out of the cake clean
Let the cake cool completely before removing from the pans. Once cooled, frost the cake with cream cheese frosting (recipe below)
Recipe by Meghan Birt at https://meghanbirt.com/2014/09/carrot-cake-cream-cheese-frosting-grain-free/