Ingredients:
- 250 g of grated carrots
- 200 g of wholemeal flour
- 100 g of coconut oil
- 100 g of cane sugar
- 3 eggs
- 120 g of mixed nuts (almonds, walnuts, pecan nuts, hazelnuts…)
- 2 teaspoons of baking powder
- a pinch of salt
- 4 teaspoons of cinnamon
- Optional: ginger or other spices
- 125 g of cream cheese (for the icing)
- 50 g of icing sugar (for the icing)
Preparations:
- Mix the eggs with the sugar.
- Add the coconut oil and keep mixing.
- Add the flour and the baking powder.
- Then the cinnamon and the salt.
- Finally add the grated carrots.
- And to finish the nuts (crushed). Keep some aside to decorate the cake,
- Place in a cake pan covered with baking paper and cook in the oven for 45min at 180 ° C.
- Insert a knife into the cake to check the cooking, the knife should come out dry. If not, place in the oven for extra 5 minutes until the knife comes out dry.
- Wait at least 5 min to unmold the cake.
- Mix the cream cheese with the icing sugar and cover the cake with this icing (the cake has to be cold).
- Decorate with nuts.