Preheat the oven to 180˚C. (375 F)
Place almond flour, tapioca, baking soda, spices and salt in a large bowl and mix it well. Set aside.
In another bowl mix the eggs, coconut milk, lemon juice, sugar, coconut oil and vanilla
Stir the dry ingredients through the wet ingredients and mix it together well. Add the grated carrot as the last step and stir through.
Take a square or round baking tin and line with baking paper. Put the dough inside and press it firmly into it, if needed.
Sprinkle with the topping and place in the oven for 30 minutes or until cooked and golden brown. It doesn't get very high but that's ok.
Make the icing by draining the cashews and mix it in a blender with the other ingredients until you have a smooth sauce.
Leave to cool the carrot cake completely before you add the icing.
I live in the Netherlands so I use the metric system. I have a page with the most common conversions if you want to use cups.
This recipe is from In Simone's Kitchen