Healthy Gluten Free Carrot Cake

A very healthy carrot cake that quite dense and filling.

Serves

what you need

For the cake

3 carrots, finely grated

1/2 cup of maple syrup

2 cups of buckwheat flour

1 cup of almond meal

3 tablespoons chia seeds

1 teaspoon vanilla powder

2 teaspoons baking powder

Half a cup of pineapple

1 cup of coconut milk

coconut oil for greasing

For the icing

500g cream cheese

12 medjool dates

2 teaspoons vanilla extract

For the rose petals

organic unsprayed rose petals

1 egg white

cup of castor sugar

---

what to do

Preheat  oven to 180C.

Finely grate the carrots. Then grind the almonds in a food processor until they form a flour, this should take about a minute (or buy almond meal). Add buckwheat flour, grated carrots, pineapple, chia seeds, coconut milk, maple syrup, vanilla and baking powder. Process until everything is well mixed. 

Grease two cake tins with coconut oil before pouring the mixture into them, half in each. Bake for about 30 minutes, until the top turns a golden brown and you can pull a knife out of the centre of it clean.

While the cake cooks make the icing. Simply place everything into a processor and blend until smooth.

Once the cakes have cooked and has cooled, remove them from the baking tin and ice, using half for the middle and the rest for the top. Then decorate with the rose petals.

To make the sugared rose petals clean and dry the petals, gently paint the petals with the egg white, cover is sugar and place on a tray lined with baking paper to dry. 

---

tips

If using sugared rose petals you will have to make them the day before as they need time to fully dry out.