National Carrot Cake Day

February 3rd was national carrot cake day, so here’s our favorite healthy carrot cake variation to make for all the family to enjoy.

What you need for the cake:

• 2 cups natural almond meal
• ½ cup coconut flour
• 2 cups finely grated carrot
• 1 cup walnuts, roughly chopped
• 2 tsp baking powder
• 4 organic eggs
• ¾ cup coconut oil, melted
• ¼ cup pure maple syrup
• ½ tsp nutmeg
• 1 tsp cinnamon

To add a delicious cashew cream frosting you will need:

• 2 cups raw cashews, soaked for 3 – 6 hours
• Juice of one lemon
• ¼ cup pure maple syrup
• 2 tbsp coconut oil

How to make it:

1. Preheat the oven to 350.

2. Mix almond meal, coconut flour, carrots, walnuts, baking powder, cinnamon and nutmeg in a large bowl.

3. In a separate bowl, whisk together the eggs, coconut oil and maple syrup.

4. Pour the egg mixture into the dry mix. Stir with a wooden spoon until fully combined.

5. Pour the cake mixture into a cake (7”/8”) tin lined with baking paper. Smooth out the surface and place in the oven.

6. Bake for about an hour, or until the cake looks golden brown on top. You can test with a skewer to see if the cake mixture comes out clean.

7. To add the frosting, blend all ingredients together until smooth. When the cake has cooled, you can frost the cake and top it with some additional crushed walnuts or grate some lemon zest.

8. Enjoy!