Ingredients

CAKE

• 5 eggs
• 100 g purified coconut oil
• 100 g ghee
• 100 g raw sugar
• 1 pinch pink himalayan salt
• 350 g grated carrot about 3-4 carrots
• 220 g almond meal
• 110 g potato starch
• 150 g Walnuts roughly chopped
• 1/4 tsp bicarb soda
• 100 g rice malt syrup

MACADAMIA NUT CREAM CHEESE FROSTING

• 120 g Royal Nut Company Macadamia Nuts
• 100 g rice malt syrup
• 60 g purified coconut oil
• 60 g ghee
• 1 orange zest
• 1 pinch pink himalayan salt

Method

1. Preheat oven to 150 degrees fahrenheit/302 celsius. Line a spring-form cake tin with non-bleached baking paper and set aside.
2. Place the eggs, fat and sugar in a large bowl of an electric mixer for about 10 minutes or until very creamy.
3. Combine the dry ingredients in a bowl and mix well together using a fork. Add the carrots and dry ingredients to the egg mixture. Gently fold through until just combined. Pour into prepared tin and bake in oven for 70-80 minutes or until cooked through. Drizzle syrup over the of hot cake and allow to cool completely in tin.
4. To make the frosting place all ingredients into a high-speed blender. Blend until very smooth. Pour into a bowl and place in the freezer for 20 minutes, stirring once after 10 minutes. Remove from freezer and beat with an electric mixer until thick and creamy. Spread evenly over cake and decorate with edible flowers or chopped walnuts.
5. Enjoy!