Add grated carrots and apples to a skillet. Also add cinnamon powder, vanilla powder and extra virgin coconut oil.

Cook over medium heat until the natural juices from the apples and carrots have evaporated from the skillet. Steer constantly, making sure that the contents of the skillet will not stick. This process should take you around 10 minutes or so.

Once all the water has evaporated, remove from heat and set aside to cool down. Next, we’ll take care of the batter.

Crack the eggs into a bowl and beat them well with a whisk or fork.

Add coconut milk and mix until combined with beaten eggs. Next add mashed banana and incorporate into beaten eggs as well.

In another bowl mix together the dry ingredients: coconut flour, almond flour and pinch of salt. Add the mixture of dry ingredients to the bowl with the beaten eggs and mix to incorporate.

Now it’s time to incorporate the apple carrot filling into the batter. Using a spatula, add the contents of the skillet over the batter, mixing gently with a spatula until incorporated evenly.

You should end-up with a batter that’s neither liquid nor thick (something in-between). If your batter is too thick, consider adding a bit of coconut milk. In case the batter turned out on the liquid side, consider incorporating a bit more coconut flour or almond flour.

Transfer the entire batter into an oven resistant dish (or cast-iron skillet, as I did) and decorate on top with half strawberries.

Preheat the oven at 180-200 Celsius and bake for 30-45 minutes or until the pie becomes solid. Check regularly to make sure that you don’t over bake, in which case your pie will end-up a bit dry.

Remove from the oven when ready and set aside for 10 minutes to cool down. Cut into desired portions and transfer on a plate.

DONE! You can serve it fresh or store it in the fridge for at least 3 days.