1 cup gluten-free baking flour

3/4 cup almond flour

1 cup unsweetened coconut flakes

1/4 tsp. GF ground nutmeg

1 1/2 tsp. GF aluminum-free baking powder

1 tsp. GF baking soda

1/2 tsp. Pure fine sea salt

3/4 - 1 cup coconut sugar (I used 3/4 cup, see notes below)

3/4 cup extra-virgin olive oil

3 large eggs, at room temperature

2 tsp. pure vanilla extract

2/3 cup coconut milk (not canned) or your choice of non-dairy milk

1 1/2 cups chopped fresh ripe pineapple (you can use canned but not as flavourful)

1 cup finely grated carrots (1 medium-large carrot)