Ingredients

For the cake –

• 5 medium eggs
• 3/4 cup (180 g) coconut sugar
• 4 carrots (200 g), shredded and liquid squeezed out
• 2 teaspoons (10 ml) of vanilla extract
• 1 1/2 cups (180 g) of almond flour
• 1/4 cup (28 g) flaxmeal
• 1/4 cup (20 g) shredded coconut
• 1/2 cup (56 g) coconut flour
• 1/2 cup (59 g) walnuts, chopped
• 3/4 cup (180 ml) ghee or coconut oil
• 2 teaspoons (4 g) baking powder
• 2 teaspoons (4 g) of cinnamon powder
• 2 teaspoons (4 g) of ginger powder
• 1 Tablespoon (15 ml) apple cider vinegar
• Dash of nutmeg
• Dash of salt

For the frosting –

• 1 cup (240 ml) coconut butter (+ coconut oil if needed)
• 1/4 cup coconut sugar
• 1/2 teaspoon (3 ml) vanilla extract
• Dash of salt
• Additional walnuts, for topping