- 2 cups grated carrots
- 21/2 cups almond flour
- 1/2 cup chestnut flour (or other GF flour)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup raw sugar
- 5 eggs (or egg replacer for vegan)
- Zest of 1/2 lemon
- For the frosting:
- 1 (15-oz) can coconut milk, refrigerated
- 1 tablespoon maple syrup
- 1 teaspoon vanilla paste
Preheat oven to 350°F. In a mixing bowl, place flours, cinnamon, baking powder and salt, combine well. Set aside. In another large mixing bowl, whisk egg yolks with the sugar. Fold in the carrots and lemon zest and whisk to combine well. Add the dry mixture and combine one more time. Whisk the egg whites until it forms peaks and fold in very delicately with a spoon.
Pour the mixture into a loaf pan covered with parchment paper. Bake for 50 minutes. Allow to cool completely before frosting.
For the frosting: In a mixing bowl, add the solid part of the coconut milk and whisk with a hand held mixer until fluffy. Fold in the maple syrup and vanilla and whisk again until well combined. Refrigerate for 30 minute minimum. Spread the frosting over the cake and decorate with grated carrots, lemon and lime zest.