Ingredients:

  • 285g self raising gluten free flour
  • 2 tsp baking powder
  • 200g grated carrot
  • 1 tsp bicarbonate of soda
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tps salt
  • 55g chopped walnuts
  • 2 bananas
  • 3 large organic eggs
  • 125g dark brown sugar or for low sugar option use xylitol
  • 1 tsp vanilla extract

For the Icing:

1 can FUL FAT coconut milk refrigerated overnight

2-3 tbsp maple syrup or honey

1 tsp vanilla extract

2 tbsp (28g) melted coconut oil

Combine flour, baking powder, bicarbonate of soda, cloves, and salt together in a bowl.

Add sugar and walnuts. Mix the eggs and mashed bananas together with the dry ingredients and stir well.

Add crated carrot. Stir well and pour into

two 8 inch loose bottom round cake tins greased with oil and sprinkled with flour.

Preheat the oven to 170C. Bake the cake for 35 min

Meanwhile pour water out of the can of coconut milk and whisk together hardened cream with all other coconut cream ingredients. Place in the fridge.

Once the cakes have cooked and fully cooled spread 1/2 of the coconut cream on top of one. Place the other cake on top and spread the remaining coconut cream over it’s surface.

Garnish cake with chopped pecans if desired.

Store cake in the fridge in a seal tight container for 2-3 days. Serve at room temperature.