This could be a great Easter weekend family and friends cake. Be warned though, it's delicious, so you probably won't have any left!
170ml coconut oil , plus extra for greasing
3 organic large eggs
85g light muscovado sugar
100g Wesley Cottage Bees honey , plus 2 tbsp for the icing
280g self-raising flour
1 tsp baking powder
185g grated carrots
75g desiccated coconut
3 tbsp coconut flakes
300g full fat cream cheese
Heat the oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment paper.
Put the eggs, coconut oil, sugar and honey in a bowl and whisk for a few minutes until thick and creamy.
Sift the flour and baking powder over the mixture and fold in carefully. Add the carrots and desiccated coconut. Spoon into the tin and bake for 45 mins until golden. Check if the cake is cooked by pushing a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 5-10 mins, keep checking. Transfer the cake to a wire rack and leave to cool completely before icing.
Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted or add to a dry pan.
Icing: Put the cream cheese and 2 tbsp honey in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes. Delicious!