-
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.
-
In a large bowl, beat together eggs, coconut oil, sugar cane and vanilla extract, until light and creamy.
-
In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon.
-
Slowly add in dry mix to the egg and coconut mixture. Fold in carrots and pour into pan.
-
Bake in the preheated oven for 40 to 50 minutes. Allow to cool 10 minutes or so, then turn out onto a plate or wire rack.
-
To Make Icing: In a medium bowl, combine whipping cream with honey and beat with an electric mixer until doubled in volume. Gently layer onto cooled carrot cake.