Carrot Cake with Coconut Frosting from New York Christmas by Lisa Nieschlag and Lars Wentrup

Ingredients

• Butter for the tin
• 125 g (4½ oz) ground almonds
• 1 pinch salt
• 320 g (11¼ oz) carrots
• 80 g (2¾ oz) icing sugar (confectioner’s sugar)
• 4 eggs
• 2 tbsp flour
• 125 g (4½ oz) ground hazelnuts
• 125 g (4½ oz) brown sugar
• 2 tsp baking powder
• About 75 g (2½ oz) coconut, shredded
• ½ tsp cinnamon
• 200 g (7 oz) cream cheese (full fat)
• Zest of 1 small organic orange, grated
• 100 g (3½ oz) butter, softened