• Please refer to RECIPE NOTES on baking with almond flour. Preheat oven to 350° F.
• Lightly grease a loaf pan, and line with parchment paper. Note: Cut one sheet to lay crosswise, lay in pan, and cut another sheet to lay lengthwise over the first sheet. This will make it easy to lift out when you are ready to unmold when cake is completely cooled.
• In a medium bowl, mix together the flours, baking powder, salt, and lemon zest.
• In another bowl, whisk together your wet ingredients: lemon juice, coconut oil, maple syrup eggs, and milk.
• Add wet ingredients to dry ingredients, mix well.
• Spoon and spread half of the cake batter on the bottom of your pan. Top with 2/3 cup blueberries. Add the remaining batter, spreading so that it’s even across the blueberries, and top with remaining blueberries.
• Place in the oven, bake for 40 minutes or until top is golden and cake is cooked through. Allow to cool completely before unmolding. Note: Do not unmold cake until completely cooled, as cakes made from almond and coconut flour easily break apart even when warm.

For the lemon syrup glaze:

• Mix together lemon juice, coconut oil, zest, and honey. Gently spoon over the cake once it has cooled to just warm.

• Preheat oven to 350° F.
• Lightly grease the pan with coconut oil, and line bottom with circle of parchment paper.
• Beat the eggs and coconut sugar for 2 minutes, until foamy.
• Add the grape seed oil to the foam and beat for an additional 2 minutes.
• Slowly fold into the mixture - the carrots, flour, cinnamon, baking powder, baking soda, and salt. Mix well and add the walnuts.
• Pour the mixture into the baking pan and bake for 60-65 minutes until the inside is dry and cooked.
• Let completely cool before unmolding.