400mlcanpremium, full fat coconut creamrefrigerated overnight
1tbspmaple syrupor equivalent natural sweetener
Pre-heat oven to 175°C.
In a blender pulse together eggs, carrot, pineapple to a rough texture (don't over blend). Alternatively whisk eggs and stri through carrot and pineapple (finely chopped).
In a mixing bowl, add coconut oil, coconut sugar, baking powder, cinnamon, vanilla and nutmeg and combine.
Add almond meal, coconut and walnuts and mix to combine.
Pour batter into a medium round cake tine lined with baking paper.
Bake in oven for 1 hour 20 minutes or until cooked through. Allow to cool.
Take unopend can of coconut cream out of fridge. Do not shake. Open and scoop out the coconut cream solids that have risen to the top (reserve the liquid for another use such as adding to smoothies or curries).
In a mixing bowl, whisk coconut cream with maple syrup and lemon juice using electric beaters, until thickened. Approx. 3-5 minutes.
Spread icing over cake once cooled. Decorate with additional walnuts.
Serve fresh or refrigerate.
Recipe Notes: Depending on your desired texture use your blender to combine initial ingredients as per recipe for a smoother cake. Or if you prefer texture mix by hand.