Coconut-Tahini Carrot Cake

drhyman.com

PAPATT

subheading: Coconut Glaze:

1 cup coconut butter

2 tablespoons monk fruit maple syrup or regular maple syrup

⅓ cup canned coconut milk

1 tablespoon lemon zest

1 tablespoon lemon juice

1 teaspoon vanilla extract

subheading: Cake:

2 ½ medium carrots, coarsely grated

4 large pasture-raised eggs, room temperature

¾ cup granulated golden monk fruit or coconut sugar

2 tablespoons vanilla extract

1 tablespoon lemon juice

⅓ cup tahini

⅓ cup extra virgin olive oil

2 cups fine almond flour

½ cup coconut flour

1 teaspoon baking powder

½ teaspoon baking soda

2 tablespoons orange zest

¾ teaspoon Himalayan salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ cup unsweetened shredded coconut

½ cup walnuts, roughly chopped

subheading: Garnish (Optional):

3 tablespoons unsweetened shredded coconut, lightly toasted

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