3 tbsp ghee (melted and cooled) plus more for greasing
1 cup shredded carrots
¾ cup diced pineapple
1 cup brown rice flour
1 cup millet flour
¼ cup arrowroot starch
3 tsp baking powder
1 tsp salt
¼ tsp ground nutmeg*
2 large egg yolks
1 cup finely chopped walnuts
½ cup agave syrup
4 large egg whites
*Nutmeg is an Avoid for Type O secretor, omit.
Ingredients for the frosting:
½ cup almond milk*
4 tbsp agave syrup
¼ tsp ground nutmeg**
½ tsp ground ginger
½ tsp ground cloves
3 ounces 100% dark chocolate, grated
2 tbsp ghee
2 tbsp cocoa powder
¼ cup chopped walnuts, for garnish
*Almond milk is an Avoid for Type O non-secretor, substitute with rice milk.
**Nutmeg is an Avoid for Type O secretor, omit.
Preheat the oven to 350°F.
Grease a 9-inch round cake pan and set it aside.
Place shredded carrots and pineapple on separate paper towels to absorb excess liquid.
In a large bowl, combine dry ingredients for the cake, and set aside.
In a separate bowl, whisk together egg yolks, carrots, pineapple, walnuts, cooled ghee, and agave syrup. Add to dry ingredients, stirring to combine.
In a dry, glass bowl, beat egg whites until stiff peaks form. Fold egg whites into the batter, ⅓ at a time.
Pour into the prepared cake pan, and bake for 35 to 40 minutes. Let cool on a rack for 30 minutes.
In the meantime, prepare the frosting. Heat milk, agave syrup, nutmeg (if using), ginger, and cloves over low heat for 2 to 3 minutes. Place grated chocolate in a bowl with ghee. Pour milk mixture over chocolate, and whisk until smooth. Let cool completely. Add cocoa powder and stir until the mixture thickens.
Frost cake, and sprinkle with walnuts for garnish. Serve the same day for best results, or store in a cool, dry place overnight or in the freezer for up to 1 month.