Ras el hanout carrot loaf

Instructions

1. Heat the oven to 180°C and line a loaf tin with parchment paper.
2. In a large bowl, combine almond meal, baking powder, bicarb soda, ras el hanout and salt.
3. In another large bowl, beat the sugar and eggs until well combined and fluffy. Add the yoghurt and argan oil and mix well. 
4. Pour the wet egg mixture into the dry almond meal bowl with the grated carrots and gently fold using a spatula, making sure not to overmix.
5. Pour the batter evenly into the prepared tin.
6. Bake for 40 to 45 minutes, or until a toothpick inserted in the centre comes out with some clean. If you need to cover with foil, do so at this point. 
7. To make the whipped coconut cream, remove the can of coconut milk from the fridge. Open and drain any liquid. Using a stand-alone or hand mixer, whip until thick and glossy. Add the tsp of icing sugar at a time until combined.
8. Once cooled, you can dollop it with whipped coconut cream and finish with 
   candied citrus peel
   . Or you can simply serve it with a dusting of icing sugar.