This is freaking delicious anytime of the week.

This cake is made after I made carrot juice with my slow juicer, and wanted to use the pulp. It is so tasty, with many spices.

This has a base of shredded carrots, and then from the pulp of making juice.

Recipe

Turn your oven on: 180° C

Get your bowl and add:

• 8 dl shredded carrots
• 150 gram real, local, organic butter
• 2 tbsp maple syrup
• 2 dl raw sugar / coconut sugar
• 3 tsp egg replacement
• 5 tsp cinnamon
• 2 tsp cardamon
• 2 tsp coriander powder
• 1 tsp baking powder
• 2 tsp baking soda

For a cake like this a springform pan works great. Just cover the bottom with a baking sheet, grease the edges and pour the dough in.

Bake it in the middle of the oven (180° C) for 45 minutes.

Let it cool down before adding the topping.

Topping

• 1 can coconut cream. Use only the solid part, not the water.
• 1 lime
• Icing sugar

Add the coconut cream into a cold bowl, and whip it on full speed for a couple of minutes.

Add lime juice.

Add icing sugar until desired consistency and sweetness. Maybe 2 dl should be fine.

Garnish with some shredded carrot.

Enjoy!