Flourless Carrot Cake with Cream Cheese Frosting

25 servings | 90 min | Medium | Kosher | Vegetarian

Ingredients (for a 24 cm springform pan):

• 5 eggs
• 260 g demerara sugar
• 1/2 cup (125 ml) sunflower/corn oil
• 420 g almond flour
• 1 tsp ground cinnamon
• 1 tsp grated ginger
• 1/4 tsp ground nutmeg
• 1 tsp baking powder
• 3 grated carrots (320 g)
• 75 g ground coconut
• 70 g toasted sliced almonds
• 100 g dried cranberries

For the frosting:

• 250 g Kfar Tabor cream cheese
• 70 g sifted powdered sugar
• 1 tbsp lemon juice

Instructions:

1. Preheat the oven to 160°C. Lightly grease the baking pan.
2. In a mixer fitted with a whisk attachment, beat the eggs and sugar at medium speed for about 15 minutes, until the volume triples.
3. In a separate bowl, mix together all the remaining ingredients.
4. Gently fold the beaten eggs into the rest of the ingredients.
5. Transfer to the pan and bake for about 80 minutes, until a toothpick inserted into the cake comes out dry.
6. Let cool, then refrigerate for at least two to three hours.

To make the frosting:

1. In a mixer fitted with a whisk attachment, cream the cream cheese and powdered sugar together for about 5 minutes, then add the lemon juice and mix for another minute.
2. Remove the cake from the pan, spread with the cream cheese frosting, and serve.
3. After cooling, season with salt and pepper, add crumbled feta and oregano leaves.