1. Preheat oven to 170°C. Line a 16-20cm round cake tin and cover insides with coconut oil  
  2. In a large bowl combine coconut flour, almond meal, bi-carb soda, nutmeg, cinnamon and vanilla powder. Stir. Add carrots and stir until well combined.
  3. In a separate bowl combine rice malt syrup and coconut oil. Add eggs (make sure the oil mixture is not too hot otherwise the eggs will curdle) and whisk well until combined.
  4. Add the egg mixture to the carrot mixture and stir until combined. Pour into lined cake tin. Cook mixture for 50-60 minutes or until a toothpick comes out clean when inserted into the centre. Remove from the oven and allow to cool completely. (p.s. I kinda like mine undercooked so I like to cook mine for 45 mins)
  5. To make the frosting, add everything to a bowl and beat using an electric beater until whipped