4 grated carrot
200 gr chopped almonds OR ½ freshly grated coconut
peel & juices of one lemon
200 gr cane sugar (or coconut sugar)
2 T coconut or almond flour
½ tsp vanilla extract
Begin by grating the carrot and the coconut if you go for the soft and moist coconut version. If you want more of a crunch go for the almond version and roughly chop the nuts. Add the lemon peel and juice and the coconut or almond flour to the same bowl.
In another bowl mix the four egg yolks with the cane sugar and the vanilla extract and mix on high speed until you get a creamy consistency. Combine this mixture to the grated carrot mix.
In a clean bowl beat the egg whites until firm. Gently add the beaten egg whites to the cake mixture and pour into a cake pan.
Place the cake in a 180 degree preheated oven for 45 minutes or until golden.