GLUTEN-FREE CARROT AND BLUEBERRY SPONGE CAKE

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(8 servings)

Preheat the oven to 360°F.
Mix the carrots, eggs and coconut oil using a mixer.
In a medium bowl, mix all the dry ingredients and add the previous mixture.
Mix well and add walnuts and blueberries, stirring in folding motions.
Bake in a square mold (6×6 in), previously greased, for 25 minutes or until the edges are brown and the center is cooked. Allow to cool.
Beat the cream cheese and cream and add over the sponge cake. Cool down in the fridge for 30 minutes.
Decorate as you like with orange zest and blueberries.