Carrot and Walnut Cake



2 grated carrots
1 banana
1 cup of chopped walnuts
1 tbsp of almond butter
1 flax egg (1tbsp ground flax seeds soaked in enough water to just cover them)
Maple syrup to taste (I used 3 tbsp)
2 medjool dates
1 tsp round Ginger
1 cup of oats (can be gluten free)
1 - 1.5 cups of buckwheat flour (start with less and add more if your batter is too runny)
1 tbsp of coconut oil

For the icing:

2 tbsp of almond butter
4 medjool dates
1 banana
1 tbsp of coconut oïl
Walnuts halves to decorate


Pre-heat oven to 180°C
Blend all ingredients (other than the carrots, walnuts and oats) until smooth. Add in the oats and blend for a few seconds, but make sure they aren't chopped too small. Transfer the mixture into a bowl and stir carrots and walnuts in. The batter should be thick and sticky - you should have to spoon in into the cake pan rather than pour it. Grease a cake pan with coconut oil and add the mixture. Bake for 30-40 minutes, until the centre of the cake is no longer gooey (check this with the tip of a clean knife).

While the cake cools, blend all the icing ingredients until completely smooth, then spread evenly over the cake. Decorate with walntus, make a cup of tea and enjoy.