The list of ingredients to use for the Carrot Cake

- 2 tablespoons of chia seeds

- 6 tablespoons of water

- 100 g melted coconut oil

- 150 g almond powder

- 100 g of coconut powder

- 60 g cornstarch

- 60 g of xylitol 

- 2 tablespoons of baking soda

- 2 tsp vanilla extract

- 2 tsp cinnamon powder

- 1 tsp ground nutmeg

- 1 tsp ginger powder

- 130 ml of plant milk

- 2 tablespoons of lemon juice

- 3 tablespoons of almond puree

- 250 g grated carrots

- 50 g of crushed nuts

The list of ingredients to use for the glaze

- 1 can of coconut cream previously refrigerated for at least 24 hours

- 1 tablespoon of cold hard coconut oil

- 50 g of powdered sugar (or 50g of xylithol + 4 teaspoons of potato starch for a low glycemic index cake)

- 25 g grated coconut

- 25 g of crushed nuts or hazelnuts or even praline!

- Zest of half a lemon optional

INSTRUCTIONS

Before making the recipe, remember to put a can of coconut cream in the fridge at least 24 hours before. 

- In a glass, mix the chia and water. 

- Melt coconut oil in a small saucepan over low heat.

- Preheat oven to 180 degrees.

- Mix all dry ingredients (from almond powder to ginger) in a large bowl.

- In a large bowl, combine the liquid ingredients: milk, oil, lemon, chia (and water) and almond puree. Mix well to dilute the almond puree.

- Then pour the liquid into the large bowl containing the dry ingredients.

- Mix well.

- Grate the carrots and crush the nuts before adding them to the mixture.

- Oil your mold with a little coconut oil then pour the preparation into it. Bake in the oven at half height for 50 minutes. Check the cooking with a knife.

- Once the cake is baked, let it cool for 15min before unmolding.

Glazing step

- Meanwhile, prepare the "frosting". To do this, remove the hard, white part of the coconut cream and put it in a large bowl. You can keep the "water" for smoothies!

- Add the sugar and coconut oil and beat with an electric mixer until smooth and thick. To enhance the flavor of the coconut, you can add the zest of half a lemon!

- If you make the frosting ahead of time, keep it refrigerated.

- Once the cake is nice and cold, add the frosting on top and sprinkle with shredded coconut and chopped nuts.