Paleo Spaghetti Squash Carrot Cake


1/2 spaghetti squash, cooked (about 1 cup)
2 carrots, shredded
1 cup almond flour/meal
2 eggs, whisked
¼ cup melted Coconut Oil
1 tablespoon Honey
1 tablespoon pumpkin our spice
1 teaspoon vanilla extract
½ teaspoon baking soda
½ teaspoon baking powder
pinch of salt
¼ cup chopped walnuts (optional)
¼ cup raisins (optional)
1/4 cup shredded coconut

Mix all ingredients until combined
Bake at 350 for 18-20 minutes