For the carrot cake, preheat the oven to 180 °C top/bottom heat. In a large, high bowl, mix the coconut milk with a hand mixer, gradually stir in the sugar.
Add all other ingredients for the batter (except carrots and apple) and mix well. Finally, mix in the grated fruit and vegetables with a dough scraper.
Line a cake pan (springform pan) with baking paper and pour in the batter. Bake in the preheated oven on the middle shelf for approx. 70 minutes (check for doneness!).
If the top of the cake looks dark after half of the baking time, cover with aluminum foil. Allow to cool well and remove from the springform pan.
For the glaze, mix the powdered sugar with lemon juice and heat to approx. 40 °C. Coat the cake with the glaze! Brush the cake with it!
Preparation Tip:
Marzipan carrots or caramelized carrot spaghetti are suitable for decoration (cut carrots into long spaghetti with a spiral cutter and caramelize with sugar in a pan). - put a nest in the middle of the carrot cake with it.
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