Preheat the oven to 180°C. Line a 22cm round baking tin with paper or use a silicone cake pan.
Melt the butter over low heat until just melted then set aside to cool slightly.
Sift coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into a large bowl and combine well.
Add grated carrot and stir to combine.
In a medium jug or bowl whisk eggs lightly then add milk, Rice Malt Syrup, vanilla, apple cider vinegar, cooled melted butter and mix well.
Add the wet ingredients to the dry ingredients and mix until smooth.
Pour mixture into prepared pan and bake for 30-35 minutes or until cooked. Remove from oven and allow to cool.
Once the cake is cold, ice with the Cream Cheese Icing. To make icing, combine all ingredients in a small bowl and beat with electric beaters until smooth. Cake is best stored in the fridge and consumed within a couple of days 🙂