Ingredients
3 free-range eggs
175g honey
125g rice flour
155g grated carrots
1 tsp of Metabuz™
1sp bicarbonate of soda
200g almond meal

For the Icing (mascarpone cream)
240g mascarpone cheese
grated zest of 1 lemon
2 tsp honey

To Decorate (optional)
2 tbsp pumpkin seeds
2 tbsp shredded cocnut
2 tbsp sunflower seeds

Method
1. Preheat the oven to 160 C/Gas mark 2-3. Line a 20cm cake tin with baking paper.
2. Put all the cake ingredients in a large bowl. Using a wooden spoon, mix until well until combined, then carefully pour the batter into the cake tin.
3. Bake for 45 minutes, or until a skewer inserted in the middle of the cake comes out clean. Leave in the tin to cool completely, before carefully turning out onto a plate.
4. To make the mascarpone cream, put the mascarpone, lemon zest and honey in a bowl. Using a spoon, mix until well until combined.
5. Gently spoon the mascarpone cream onto the top of the cooled cake and spread out evenly using a knife or the back of a spoon. Sprinkle with the pumpkin seeds, shredded coconut and sunflower seeds.

Easy!
The cake will keep in an airtight container in the fridge for 2-3 days.
Recipe, My Petite Kitchen Cookbook by Eleanor Ozich