Would you like to have your cake and eat it too? This whole food, plant-based carrot cake is gluten, oil and refined sugar free. It's packed with fibre, antioxidants and nutrients. Best of all it's super delicious. Enjoy!
1 cup brown rice flour
1 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon bicarb soda
1 teaspoons ground cinnamon
1 teaspoons ground ginger
½ teaspoon ground nutmeg
½ teaspoon of ground cloves
¼ teaspoons salt
1½ cups plant-based milk
200g medjool dates, pitted
1 ripe banana
1½ cups finely shredded carrots
½ cup cranberries
½ cup chopped pecans
100 g pitted medjool dates, pitted
¾ cup unsalted raw cashews
Juice and zest of one lemon
2 tbsp pecans
2 tbsp cranberries
Preheat the oven to 180 degrees Celsius. Line a 20cm square cake tin with baking paper.
In a large mixing bowl, combine brown rice flour, buckwheat flour, baking powder, bicarb soda, cinnamon, ginger, nutmeg, cloves and salt.
Add the plant-based milk, dates and banana to a high-speed blender. Blend until smooth.
Stir the date mixture into flour mixture until well combined. Fold in the carrots, cranberries and pecans.
Spread the batter into the prepared baking tin. Bake for 40 to 45 minutes or until golden and an inserted skewer comes out clean. Remove from the oven and allow to cool in the pan for 10 minutes. Remove from the pan and cool on a wire rack.
Blend the icing ingredients until smooth in a high speed blender. Once completely cool, spread the cake with lemon icing and garnish with some extra pecans and cranberries.