200 g almond flour

25 g tapioca flour

½ tsp baking soda

½ tsp salt

1 tbsp cinnamon

½ tsp cardamom

¼ tsp nutmeg

3 large eggs (at room temperature)

250 ml coconut milk

1 tbsp lemon juice

95 ml coconut oil (melted and cooled to room temperature)

140 g coconut blossom sugar (or regular sugar)

1 tsp vanilla extract

170 g carrot (grated)

50 g walnuts (chopped)

50 g coconut flakes

75 g cashew nuts (soaked)

3 tbsp coconut milk

3 tbsp maple syrup

juice of half an orange

½ tsp vanilla extract

Preheat the oven to 180˚C. (375 F)
Place almond flour, tapioca, baking soda, spices and salt in a large bowl and mix it well. Set aside.
In another bowl mix the eggs, coconut milk, lemon juice, sugar, coconut oil and vanilla
Stir the dry ingredients through the wet ingredients and mix it together well. Add the grated carrot as the last step and stir through.
Take a square or round baking tin and line with baking paper. Put the dough inside and press it firmly into it, if needed.
Sprinkle with the topping and place in the oven for 30 minutes or until cooked and golden brown. It doesn't get very high but that's ok.
Make the icing by draining the cashews and mix it in a blender with the other ingredients until you have a smooth sauce.
Leave to cool the carrot cake completely before you add the icing.