Gluten Free/Dairy Free Chaga Carrot Cake

1 cup almond meal
1/2 cup walnuts, chopped
1/2 cup coconut oil melted
1/4 cup coconut milk
2 carrots peeled and grated
2 eggs
2 tsp chaga powder
1 tsp turmeric
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp vanilla extract
Pinch of salt

Preheat oven to 325 and line 4 inch spring form cake tins. Or you can use a donut pan, theres something so fun about personal sized donuts! 
In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg, turmeric, chaga and salt.
Add the eggs, oil, coconut milk, carrots and mix well.
Fill the cake tins with the cake batter and place in to the oven for 35 minutes.
Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.

I drizzled my donuts with chilled and whipped coconut cream with a touch of vanilla extract and maple syrup. Decorate with coconut flakes or crushed walnuts