12 servings

60 ml melted coconut oil
½ cup powdered stevia or to taste
5 eggs
100 ml unsweetened almond milk
1 tbsp orange zest
300 gr almond flour
1 ½ tsp baking powder
2 tsp baking soda
1 tsp ground nutmeg
½ tsp ground cloves
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp. vanilla extract
½ tsp sea salt
300 gr shredded carrots
¼ cup chopped walnuts

Preheat oven to 350° F. Grease a 23 cm round cake pan with coconut oil, then dust with almond flour, tapping out excess.

In a bowl mix in all ingredients in same order stirring in each adding to combine.

Pour the mix to the cake pan and bake 45 minutes or until a toothpick comes out dry. Let cool 30 minutes before unmold.

Once cool you can frost it using the recipe in Recipe Book: “Yogurt frosting for cupcakes and cakes”.

Per serving without frosting
Cal: 253.5 P: 8.8 F: 22.5 Cb: 8.5

Per serving with frosting
Cal: 283.2 P. 12.3 F: 22.5 Cb: 11.4