Carrot Cake

OVERVIEW

Difficulty: easy

For the Cake

– 3 carrots

– 2 slices of pineapple

– 1 banana

– 2 cups of almonds

– 1 cup of pecans

– 1 cup of buckwheat flour

– 1/2 a cup of almond milk

– 1/2 a cup of maple syrup

– 1/2 a cup of dates

– 1/2 a cup of raisins

– 3 tablespoons of chia seeds

– 1 tablespoon of cinnamon

For the Icing

– 1 ripe banana

– 1 avocado

– 3 tablespoons of maple syrup

– 6 medjool dates

– 1 tablespoon of coconut oil

– 1 tablespoon of nut butter

– 1 heaped teaspoon of cinnamon

– a handful of pecans to sprinkle on the top

Method:

Start by pre-heating the oven to 180C.

Then place the pecans in a food processor for a few second intervals so that they crush into crunchy little pieces. Then place these to one side.

Next, finely grate the carrots. Then grind the almonds in a food processor until they form a flour, this should take about a minute. Once this has formed add the buckwheat flour, grated carrots, banana, pineapple, chia seeds, almond milk, maple syrup, dates and cinnamon to the processor and blend again to create a sticky mixture.

Place the mixture into a big bowl, stirring in the raisins and pecan pieces.

Grease a cake tin with coconut oil before pouring the mixture into it. Bake for about 30 minutes, until the top turns a golden brown and you can pull a knife out of the center of it clean.

While the cake cooks make the icing. Simply place everything, except the pecans into a processor and blend until a delicious, caramel-like frosting forms.

Once the cake is cooked and has cooled, remove it from the baking tin and ice it, sprinkling pecan pieces on the top.