Gluten-Free Carrot Cake

Ingredients

150 g almonds 80 g gluten-free oats 1 tsp baking powder 1.5 tbsp cinnamon 0.5 tsp cardamom 0.5 tsp salt 3 tbsp liquid honey 2 tbsp coconut oil 5 eggs 200 g carrots 200 g cream cheese 1 tbsp coconut oil 2 tbsp liquid honey Zest of 1 lemon 3 tbsp lemon juice Optional: walnuts, fresh berries, and lemon zest for garnish

Preparation

1 Start by blending the almonds into a fine flour using a blender. 2 Add the oats, baking powder, cinnamon, cardamom, and salt to the almond flour, and blend until well combined. 3 Add the honey, coconut oil, and eggs to the dry mixture, and blend until the batter is smooth and uniform. 4 Finely grate the carrots and gently fold them into the batter with a spoon or spatula. 5 Grease a 20 cm diameter springform pan, and pour the batter into the pan. 6 In a bowl, mix together the cream cheese, coconut oil, honey, lemon zest, and lemon juice until the frosting is smooth and creamy.