Gluten-Free Dairy-Free Carrot Cake

by Deliciously Ella

Cake
- 400g buckwheat flour
- 1 teaspoon bicarbonate of soda
- 2 teaspoons baking powder
- 200g ground almonds
- 400g coconut or brown sugar
- 3 medium carrots
- 100g raisins
- 600ml almond milk
- 100g coconut oil

Icing
- 250g cashews, soaked overnight (or for at least 4 hours)
- 7 tablespoons maple syrup
- 2 tablespoons almond milk
- 1 teaspoon ground cinnamon

Preheat your oven to 350F.

In a large bowl, add buckwheat flour, baking soda, baking powder, almond flour, and coconut sugar. Stir.

Peel and grate carrots. Add to the bowl containing the dry ingredients. Add raisons and almond milk. Melt coconut oil and add to the bowl as well. Stir to combine.

Grease two cake pans with coconut oil. Pour batter into the two pans evenly.

Bake for 35-40 minutes and remove when knife comes out clean. Let cool in the pans and make icing in the meantime.

Drain soaked cashews and place in food processor. Add maple syrup, almond milk, and cinnamon. Blitz until it is smooth yet thick enough to hold its shape.

Once cakes have cooled, place one on a plate or cake stand. Spread half of the icing on top. Place other cake on top and spread the rest of the icing on top of that.

Decorate with granola, walnuts, coconut flakes, pistachios, raisins or whatever else you may prefer.