3 cups grated carrots
1/2 cup almonds, walnuts, or whatever you have at home
5 separated eggs
10 teaspoons coconut sugar or palm sugar
1 tsp vanilla extract
Zest from 1 lemon
Zest from 1 orange
2 tbsp coconut oil
4 tbsp soy flour
3 tbsp agave syrup
Preheat oven to 220 degrees.
Whisk the egg whites with the agave syrup.
Mix together the rest of the ingredients.
Oil a loaf pan and pour in the batter.
Bake on 220 degrees for 30 minutes.
Lower the heat to 150 degrees and bake for another 40 minutes.
In the beginning the cake is soft, but after a few hours in the fridge, it firms up.