Almond flour provides the base for this tender gluten-free cake that is filled with carrots, spices and just a hint of coconut. Look for almond flour in the gluten-free baking section of most major supermarkets or natural-foods stores.
To prepare cake: Preheat oven 325 degrees F. Line the bottom of two 9-inch round cake pans with parchment paper. Coat the paper and sides of the pans with cooking spray.
Whisk almond flour, cinnamon, ginger, cloves, baking soda and salt in a large bowl. Whisk eggs, granulated sugar, coconut oil and vanilla in a medium bowl. Stir in carrots and 1 cup walnuts, if using. Pour the wet ingredients into the dry ingredients and stir until just combined. Divide the batter between the prepared pans, spreading evenly. Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely (about 1 hour).
Meanwhile, prepare frosting: Beat cream cheese, yogurt, confectioners' sugar and coconut extract, if using, in a medium bowl with an electric mixer until smooth.
To assemble the cake, place one cake layer, top-side down, on a cake stand or plate. Spread evenly with 1/2 cup frosting. Set the remaining cake layer, top-side down, on top. Spread the remaining frosting over the top and sides of the cake. Garnish with walnuts, if desired.
To make ahead: Refrigerate the cake for up to 2 days.
6 fat, 1 other carbohydrate, 1/2 medium-fat protein, 1/2 vegetable