Carrot, Coconut & Almond cake

This originated from needing a birthday cake for a friend when I was trying to keep myself away from sugar. I searched for a keto carrot cake recipe and adapted it to get this recipe. I added a bit of coconut sugar and increased the carrots because I love my carrot cakes to be bursting with carrot flavour and moisture.

You can bake this in 2 small pans or in one bigger one and then when it is cool, carefully slice through the centre. It is essential, in my opinion that a carrot cake has frosting in the middle, on top and on the sides!

Cake Ingredients:

5 Large Eggs Room Temperature

100g coconut oil, or melted butter or olive oil

1tsp vanilla extract 

170g ground almonds

80g coconut sugar

20g dessicated coconut

30g coconut flour

1 tbl baking powder

1 Tsp Ground Cinnamon

300g grated carrot

2 tbl grated ginger

40g chopped walnuts/ pecans/ pumpkin seeds

1 Tsp Salt

Frosting Ingredients:

225g cream cheese

225g mascarpone cheese

1 Tsp vanilla

1. Line 2 small cake tins or 1 large tin with baking paper and heat oven to 180’

2. Beat the eggs and sugar together

3. Add the vanilla

4. Mix the dry ingredients together then slowly add to the egg mixture

5. Add the grated carrot and ginger to the bowl and fold to combine

6. Add the melted coconut oil or butter and mix well

7. Pour the batter into the two pans and bake for 25-30 minutes

8. Allow to cool in the pan for 15 minutes before tipping out

9. For the frosting simply whisk everything together

10. When the cake is completely cool you can either slice in half if you used a big cake tin and sandwich together the halves with frosting, or frost the top of one small cake and top with the other.

11. Frost the top, decorate with the chopped nuts, and anything else you like such as toasted coconut or blueberries, and enjoy!