Carrot Square Cake

Cook Time 1 hour 10 minutes

Servings 9-12

Ingredients

8 eggs

250ml (1 cup) melted coconut oil

Zest and juice of 1 lemon

250ml (1 cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb

155g (2 cups) grated carrot

125g (1 cup) arrowroot or tapioca flour

130g (1 cup) coconut flour

2 tsp ground cinnamon

2 tsp ground nutmeg

2 tsp ground ginger

2 tsp vanilla bean paste or powder

2 tsp gluten-free baking powder

120g (1 cup) roughly chopped pecans, toasted

Lemon-macadamia Frosting 

320g (2 cups) raw macadamia nuts, soaked in cold water overnight or boiling water for 2 hours, drained

125ml (½ cup) maple syrup, honey, coconut nectar, or monk fruit syrup for low carb

125ml (½ cup) melted coconut oil

125ml (½ cup) coconut cream

Zest and juice of 2 lemons

1 tsp vanilla bean paste or powder

Method

Preheat the oven to 180°C and grease and line the base and sides of a 20 cm square cake tin with baking paper.

For the lemon-macadamia frosting, place the macadamia nuts, sweetener, coconut oil, coconut cream, lemon zest and juice and vanilla in a food processor and blitz until well combined, smooth and creamy. Pour into a bowl, cover and place in the fridge to chill and firm up for 20 minutes.

While the frosting sets, get on with your cake. Place the eggs, coconut oil, lemon zest and juice and sweetener in a large bowl and whisk until well combined. Stir in the carrot and set aside. In a separate bowl, combine the arrowroot or tapioca flour, coconut flour, spices, vanilla and baking powder and mix well. Pour the dry ingredients into the wet ingredients and mix well to form a thick, chunky batter. If it's too wet, add a little more coconut flour; if it's too dry, add a little more coconut oil. Fold through half the pecans.

Pour the batter into the prepared tin and bake for 30 - 40 minutes, or until the cake is golden brown on top and a skewer inserted in the centre comes out mostly clean. Allow to cool slightly before turning out onto a wire rack to cool completely.

Take the frosting out of the fridge and slather all over the carrot cake. Sprinkle over the remaining pecans and cut into nine squares to serve. Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.