Gluten-Free Carrot Cake Loaf with Cream Cheese Frosting

For the Carrot Cake Loaf: In a bowl, mix together the 2 cups almond flour, 4 eggs, 1 cup shredded carrots (pat dry), 1/4 cup melted coconut oil, 1/4 cup + 2 tbsp honey, 2 tsp cinnamon, 1 tsp baking soda, 1/2 tsp ginger, and a sprinkle of salt. Mix or blend all ingredients together until well combined. Line your loaf pan with parchment paper and bake at 350°F for 50 minutes. 

For the Cream Cheese Frosting: In a separate bowl, combine 8 ounces cream cheese (at room temperature), 2 tbsp room temperature butter or ghee, 1 tsp vanilla extract, 3 tbsp honey, and 2 tbsp arrowroot starch (or cornstarch). Whisk all frosting ingredients together until smooth. Add a splash of milk if needed to thin it out to your desired consistency. 

Once the carrot cake loaf has cooled completely, add the cream cheese frosting.