350 g (12 oz)carrots peeled and grated(it's about 3-4 carrots)
70g (2½ oz) pecans chopped(and extra for decorating)
5large eggs
250 g (½ lb)almond meal
220g (8 oz)coconut sugar
1 tspcinnamon
½tspground ginger
½tspnutmeg
Cream cheese frosting
250g (½ lb)cream cheese at room temperature
50g (1¾ oz)butter at room temperature
75g (3 ½ oz)powdered xylitol
1lemon(zest and juice)
NOW WHAT
Grease and line one 20 cm (8 inch) springform cake tin and preheat the oven to 180°C (350 °F).
In a food processor or blender add the almond meal, eggs, sugar and spices. Mix super well.
Add the grated carrot and the chopped pecans to the food processor or blender. Whiz again (you can leave it a little chunky.)
Pour into the prepared tin and bake for 30-35 minutes.
To make the frosting combine the butter and cream cheese with an electric mixer until smooth and creamy.
Add the xylitol, lemon juice and zest to the frosting and mix for another 5 minutes, or until fluffy. Store the icing in the fridge until the cake is ready.
Make sure the cake is nice and cool before taking it out of the tin.
Once the cake is cool, spread a lovely thick layer of frosting over it and decorate with extra pecans. Now go eat it!
MERRYMAKER TIP
We know, you're probably thinking... where the hell is the butter and oil in the cake? We thought the same but trust us... it works! The fat from the nuts is perfection!