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Vegan carrot cake

Gluten free and vegan, this carrot cake is loaded with raisins.

Ingredients

  • 200 grams Buckwheat flour
  • 100 grams Almond meal
  • 200 grams Coconut sugar or another unrefined sugar
  • 1/2 teaspoon bicarb soda
  • 1 teaspoon baking powder
  • 1 teaspoon grated nutmeg
  • 1 teaspoon grated cinnamon
  • 2 large carrots to equal 125 grams
  • 50 grams raisins
  • 300 ml almond milk
  • 50 grams coconut oil melted

Instructions

  • Preheat the oven to fan forced 180 degrees (200 celsius). 
    Prepare your baking tin. I use a 23cm round springform baking tin, lined with baking paper. 
  • Mix ALL the dry ingredients in a large baking bowl: the buckwheat flour, the almond meal, the sugar, bicarb soda, baking powder, cinnamon and nutmeg. Stir well to combine the dry ingredients.
  • Melt the coconut oil. 
    Measure out the almond milk
    Finely grate three medium carrots or enough to make 125g of carrot
  • Into the dry ingredients, stir in the grated carrot, then the almond milk, then the coconut oil, and the raisins.
    Stir well so there are no pockets of dry flour. 
  • Pour into the cake tin. 
    Bake for 40 mins then test with a skewer to see if it comes out clean. The cake should rise well.
    Let it sit in the tin to cool down completely.

How to make icing

  • Soak about 200g raw cashew for a few hours.
  • Blend ithe soaked drained cashews in a high speed blender or Nutribullet with 4 tbsp of maple syrup, a sprinkle of cinnamon and a little almond milk to make a smooth paste. Blitz until silky smooth then ice your cake.