for the carrot cake:
- 50g walnuts halves
- 50g pecans
- 2 1/4 cups (200g) ground almonds
- 1/4 cup (28g) coconut flour
- 2 teaspoons ground cinnamon
- 2 teaspoons mixed spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 large eggs, separated
- 5/8 cup (170g) honey
- 1/3 cup (80ml) light olive oil (not extra virgin)
- grated zest of 1 organic orange
- 300g carrots, peeled and coarsely grated
for greasing the cake tin:
for the lemon frosting:
- 1/2 cup (105g) coconut oil, solid
- 1/4 cup (68g) honey
- grated zest of 1 organic lemon
- 1/2 teaspoon vanilla extract
- 3 tablespoons lemon juice (about 1 small lemon)
- 3-4 tablespoons coconut flour (for thickening)
- Bake the cake. Preheat the oven to 160°C/340°F. Lightly grease the sides of a deep 20cm/8″ loose-bottomed cake tin with olive oil, and line the bottom with baking paper.
- Arrange the pecans and walnuts in one layer on a metal tray, and roast in the preheated oven for 8 minutes until lightly browned. Set aside to cool for 5 minutes, then chop.
- In a small bowl, measure out the dry ingredients (ground almonds, coconut flour, cinnamon, mixed spice, baking soda and salt).
- In a large mixing bowl, measure out the wet ingredients (egg yolks, honey and olive oil).
- Put the egg whites in a clean, dry bowl and whisk with an electric whisk for 2 minutes, until soft peaks form.
- Mix the wet ingredients until blended using the same whisk. Add the dry ingredients, Add the dry ingredients, and stir until blended using a wooden spoon. The mixture will be quite thick.
- Lighten the mixture by stirring in one-third of the whisked egg whites. Tip in the rest of the egg whites and gently fold in using a spatula: cut down the centre with the side edge of the spatula; scrape across the bottom of the bowl and up the side, scooping up the mixture as you go so that it is turned over and under; rotate the bowl 90° and repeat until fully blended. Be careful not to overwork the mixture and knock out the air, but make sure the bitter egg white is fully blended.
- Stir in the nuts, orange zest and grated carrot.
- Pour the mixture into the prepared tin. Smooth the top with the back of a wetted metal spoon. Transfer to the preheated oven and bake for 50 minutes – 1 hour, until golden brown on top and springy to the touch.
- Wait until the cake has cooled for 10 minutes before running a palette knife around the sides and turning out onto a wire cooling rack.
- Frost the cake. Once the cake has completely cooled, make the lemon frosting. Combine all the ingredients except for the coconut flour in the small bowl of a food processor, and blitz until smooth. Add the coconut flour, a tablespoon at a time, until the consistency is just right. Spoon on top of the cake and spread with a palette knife dipped in just-boiled water.