SUGAR FREE, GRAIN FREE, GLUTEN FREE CARROT CAKE

FOR THE CAKE

1 cup blanched almond meal

3/4 cup walnuts, chopped

175 g (6 oz.) carrot peeled and grated

100 g (3 1/2 oz.) butter melted

1/4 cup coconut milk (canned)

2 eggs

1 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of salt

FOR THE FROSTING

1 1/2 cups unsweetened shredded coconut

1/2 cup butter cubed

1 lemon juice and rind

1 tsp. 100% vanilla extract

PREPAREATION

Preheat oven to 160°C (320°F)�

In a large bowl combine the almond meal, walnuts, cinnamon, nutmeg and salt.

Add the eggs, butter, coconut milk, carrots and stir really well.

Fill the cake tins with the cake batter and place in to the oven for 30 minutes.

Allow to sit for 10 minutes before turning out and allowing to cool completely on a wire rack.

Meanwhile, let’s make the frosting!

In your blender or food processor whiz the coconut until super fine.

Add the butter cubes and continue to whiz, it should be getting smooth.

Add the lemon juice, rind as well as the vanilla and continue to whiz.

Once the cakes have cooled, spread frosting on top of both cakes evenly, the carefully place one cake on top of the other.

Sprinkle with a few extra walnuts!

TIP

If your taste buds like it a little sweet, add 1/4 cup of 100% maple syrup or honey to the cake batter and/or frosting.

Source: https://themerrymakersisters.com/sugar-free-grain-free-gluten-free-carrot-cake/