Blood Orange Carrot Cake -- GAPS friendly!

I'm slowly getting the hang of experimenting with making foods that are allergen-friendly and GAPS-approved. Here is a blood orange carrot cake recipe that I made this morning.

Recipe
1/4 cup carrots
1/4 cup almonds, soaked overnight
1/2 cup walnuts, soaked overnight
1/8 cup ground flax seeds
2 pitted dried plums

1 tsp blood orange zest
Juice from one small blood orange
1/4 cup shredded coconut, lightly toasted
1 T honey

Frosting
1 T ghee
1/4 tsp honey
1/2 tsp blood orange juice

In a food processor, combine carrots, almonds, walnuts, and dried plums. Transfer mixture to a bowl and add the ground flax seeds, zest, blood orange juice, shredded coconut, and honey. Transfer mixture to two ramekins. Top with frosting and serve.

Optional: Bake the ramekins at 350 degrees for about 30 minutes. Remove from oven, let cool, top with frosting and serve.

This was not one of my more delicious experiments. The "cake" portion tasted good when it was fresh, but adding the frosting and serving it the next day was not a good idea. For the future, I may make "snack bars" out of this.