Finely grate the carrots and melt the coconut oil over low heat. Preheat your oven to 180° C top/bottom heat.
Mix the dry ingredients for the dough - the oat flour, the protein powder (optional), the baking powder, the cinnamon, the nutmeg, the salt, the birch sugar - together in a bowl. Then add the apple sauce, oat milk, liquid coconut oil and grated carrots and mix until smooth.
Pour the batter into your baking tin, smooth the surface and bake your carrot cake at 180° C for approx. 35-40 minutes. To be on the safe side, you can do the stick test.
Mix the icing
After you have put your cake in the oven, you can start on the icing. Mix the coconut cuisine with the vanilla flavouring, a little birch sugar and the psyllium husks in a bowl. I help a little with a blender, but a mixer is just as good. The icing will seem a little runny, but the psyllium husks will slowly thicken the icing. Place your bowl of icing in the fridge to chill.
Frost your cake
After your cake is baked, let it cool for at least 15-20 minutes. Then spread your glaze on it and put it in the fridge to cool for at least 30 minutes. Before serving, decorate as desired and most importantly: Enjoy to the fullest! :)