Flourless Carrot Cake & Nutmeg Cream Cheese Frosting
For the cake:
Whisk together the 1/4 cup honey, eggs and coconut oil. Stir in 1 tsp vanilla extract, 1/2 tsp nutmeg, lemon zest and juice.
Fold in the carrots and ground pecans.
Pour into a greased in springform pan.
Bake at 350 for 30 to 35 minutes til firm. Set on a wire rack to cool completely before frosting.
For the frosting:
Combine 1 tbsp honey in a bowl, cream cheese, yoghurt, 1 tsp vanilla extract and 1/2 tsp nutmeg and whisk with an electric whisk on a low setting.
Smear onto cake and refridgerate ’til needed.