125 g of seed oil (I used rice oil but corn oil for example is perfect)
80 g grated coconut (rapè)
70 g of peeled almonds
12 g baking powder
5 eggs
salt
INGREDIENTS FOR FROSTING
350 g of spreadable cheese
25 g of icing sugar
a spoonful of lemon juice.
PROCEDURE
Grate the carrots. Grate the almonds.
Beat the eggs with the brown sugar until the mixture becomes frothy.
Add the oil, almond flour and yeast, alternating them with carrots, grated coconut and chopped almonds.
Line a pan with baking paper and pour in the mixture.
Cook at 160° for approximately 1 hour and 15 minutes (do the toothpick test).
Let it cool and in the meantime, if you want, prepare the frosting or decorate with icing sugar.
Mix the cheese with the sugar and lemon juice. Cover and place in the refrigerator to rest.
When the cake is cold, spread the cream on top. I used a piping bag, but you can use a spatula (you can also divide the cake in two parts and fill them).
