Preheat oven to 325 F. Oil two 9-inch cake pans with avocado oil. (I use a pastry brush to spread it around.) Then, dust the pans generously with almond flour.

In a large mixing bowl, whisk together the dry ingredients.

In a medium bowl, whisk or beat the egg yolks. Then whisk in the oil and honey. Stir this wet mixture into the dry mixture.

Stir in the carrots, pineapple, raisins, and coconut.

With clean beaters, beat egg whites in a separate bowl until stiff.

Gently stir about one-fourth of the beaten egg whites into the batter. Then very carefully fold in the remaining whites.

Pour batter into the two prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted in the centre comes out clean.

Allow to cool in pans for one hour before removing. Frost as desired.