CARROT & WALNUT CAKE

SERVES 10

• 225g almond meal • ½ cup coconut flour • 3 tbsp tapioca flour • 2½ tsp baking powder • 1½ tbsp cinnamon, ground • 6 jumbo eggs • 1 cup avocado oil • ¼ cup honey • 3 cups grated carrot • 100g walnuts, toasted

and chopped

FOR THE TOPPING

• 2 x 400g tins coconut cream,

chilled • 2 tbsp maple syrup • dried pineapple slices and

edible flowers to garnish • extra maple syrup, to drizzle 1. Preheat the oven to 170°C. Grease and line 4 x 20cm round cake tins. In a large bowl, whisk together all the dry ingredients until well combined. In another bowl place the eggs, avocado oil and honey, and whisk until well combined. Pour this mixture into the dry ingredients and stir well to combine. Fold through the carrot and nuts. 2. Divide the batter between the 4 tins and bake for 25–30 minutes or until golden. Remove and allow to cool completely. 3. For the topping: Drain the liquid from the coconut cream tins and reserve the solid cream. Place in a bowl along with the maple syrup and whisk until firm. 4. Spread some of the whipped coconut cream mixture on all the cakes. Sandwich together, then spread the remaining mixture around and on top of the cake. 5. To serve: Decorate with the dried pineapple slices and edible flowers. Drizzle with maple syrup.