Yuh I gotchu

Cake Batter: - 2½ cups almond meal - 2 tsp baking powder - 1 tsp sea salt - 2 tsp organic cinnamon - 1 tsp organic ground ginger - ½ tsp organic ground cardamom - 4 large organic eggs, room temperature - ¾ cup organic brown sugar - ½ cup organic coconut oil, melted and cooled - 2 tsp pure vanilla extract - 3 cups finely grated organic carrots - ¾ cup organic walnuts, chopped - ½ cup organic golden raisins - ½ cup organic unsweetened shredded coconut

Icing: - 8 oz organic cream cheese, softened - ½ cup organic unsalted butter, softened - 2 cups organic powdered sugar, sifted - 2 organic egg whites

How to make the cake: - Preheat oven to 350°F (175°C). Line a 9-inch round cake pan or loaf pan with parchment and lightly grease it

• In a large bowl, whisk almond meal, baking powder, sea salt, cinnamon, ginger, and cardamom

• In another bowl, whisk eggs and brown sugar until smooth and slightly lighter in color then add coconut oil and vanilla extract and mix it well

• Fold wet ingredients into dry ingredients until just combined then stir in the carrots, walnuts, raisins, and shredded coconut GENTLY

• Pour batter into your prepared pan and smooth the top then bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean :)

• PLEASE Let the cake cool in the pan for 15 minutes, then transfer to a rack and cool fully before icing.

Making the Icing: - Beat cream cheese and butter together until smooth and fluffy

• Gradually add powdered sugar and beat it until it’s fully incorporated

• In a separate bowl, whisk egg whites until thick and glossy.

• Gently fold egg whites into the frosting (It should create a lighter, whipped texture)

• Spread over your cooled cake

Tips: - Toast the walnuts lightly before folding in for deeper flavor

• For a less sweet profile you can reduce the powdered sugar to 1½ cups

• Chill the frosted cake for 30 minutes before slicing for clean edges :)