Carrot And Coconut Cake With Ricotta Icing | Donna Hay

Ingredients

• 5 eggs
• 1 cup (175g) rapadura sugar or brown sugar
• 3 carrots (400g), peeled
• 1 teaspoon vanilla extract
• 3½ cups (420g) almond meal (ground almonds)
• 1 teaspoon ground ginger
• 1 teaspoon mixed spice
• 1 teaspoon baking powder
• ¼ cup (40g) currants
• ¾ cup (90g) pecans, roughly chopped
• ½ cup (40g) shredded coconut
• ½ cup (125ml) grapeseed oil
• 1½ cups (360g) firm ricotta+
• 2 teaspoons vanilla extract
• 1 tablespoon raw honey