- 200 g almond flour
- 25 g tapioca flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cinnamon
- ½ tsp cardamom
- ¼ tsp nutmeg
- 3 large eggs at room temperature
- 250 ml coconut milk
- 1 tbsp lemon juice
- 95 ml coconut oil melted and cooled to room temperature
- 140 g coconut blossom sugar or regular sugar
- 1 tsp vanilla extract
- 170 g carrot grated
- 50 g walnuts chopped
- 50 g coconut flakes
- 75 g cashew nuts soaked
- 3 tbsp coconut milk
- 3 tbsp maple syrup
- juice of half an orange
- ½ tsp vanilla extract
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Preheat the oven to 180˚C. (375 F)
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Place almond flour, tapioca, baking soda, spices and salt in a large bowl and mix it well. Set aside.
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In another bowl mix the eggs, coconut milk, lemon juice, sugar, coconut oil and vanilla
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Stir the dry ingredients through the wet ingredients and mix it together well. Add the grated carrot as the last step and stir through.
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Take a square or round baking tin and line with baking paper. Put the dough inside and press it firmly into it, if needed.
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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.
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Make the icing by draining the cashews and mix it in a blender with the other ingredients until you have a smooth sauce.
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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.