2 1/3 cups almond flour

4 tablespoons coconut flour

1 teaspoon unflavored gelatin

1 teaspoon baking powder

1 teaspoon Celtic sea salt

1 tablespoon ground cinnamon

2 cups grated carrots

1 grated large apple (I used Pink Lady)

1/2 cup shredded, unsweetened coconut

1/2 cup raisins

1/2 cup chopped pecans

1 cup crushed pineapple

3 large eggs, beaten

3/4 cup [palm shortening|https://healthytraditions.com/healthytraditions/traditional-food/edible-oils/palm-shortening.html

1 teaspoon vanilla extract

Preheat the oven to 350ºF and adjust the rack to the middle position. Stir together almond flour, coconut flour, gelatin, baking powder, sea salt, cinnamon, carrots, apple, coconut, raisins, and pecans in a large mixing bowl. In a separate bowl, whisk together the pineapple, eggs, palm shortening and vanilla. Add the wet ingredients to the dry ing