Preheat the oven to fan bake 130C. Grease and line a large cake tin.
Mix carrot, sultanas, coconut and walnuts in a bowl.
Beat eggs and xylitol until thick and creamy (about 5 minutes) and then slowly add coconut oil.
Add the wet mixture to the sultana bowl, and sift dry ingredients until everything is combined well.
Bake for 2 hours (or until a skewer comes out clean).
Leave in tin for 30 minutes, and then transfer to a cooling rack.
When completely cool, dust with icing sugar.