Start by grating 2 cups of carrots (you can grate by hand or using a food processor). Also chop up ½ cup of pecans.

In a large bowl, combine all of the dry ingredients and mix well.

In a separate bowl, combine the wet ingredients and whisk them together.

Add in the wet ingredients to the dry and mix well. Then fold in the carrots and pecans.

Line your baking dish with parchment paper and lightly grease it with coconut oil.

Pour the batter in the dish. Bake the cake for 50-55 minutes at 350*F/ 175*C (yours might need less time if you are baking it in a larger dish than I am. I baked mine in a 9x9 inch pan).

While the cake is baking, create your frosting.

*Note- make sure to chill the coconut cream overnight in the refrigerator before using. You will only be using the solid part of the cream that forms at the top of the can after it has been refrigerated for at least 8 hours.

To create the frosting, whisk the coconut cream, powdered sugar, vanilla and salt. Once the cake has completely* cooled, add the frosting to the top of the cake. Top with the coconut chips.

Note: It is important to make sure that the cake cools first because the warmth of the cake will melt the frosting otherwise.

Cut up the cake and enjoy! Store it in an airtight container in the fridge for 5-6 days.