Name: Carrot Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 6–8 (Makes 1 × 22 cm cake)
Ingredients: 1 tsp vanilla extract; 2–3 Tbsp maple syrup; 300 g carrots, peeled and grated (about 2 cups); ¼ cup coconut oil, warmed until liquid; 1 tsp baking powder; 1 tsp ground cinnamon; 1 tsp bicarbonate of soda; ½ cup pecan or any nuts, roughly chopped; 250 g cream cheese, at room temperature; ¼ cup maple syrup or coconut blossom sugar; ¼ cup natural yoghurt; 2 Tbsp psyllium husks (to bind); 1 tsp vanilla paste; 1 tsp orange zest (optional); 1 apple, grated; chopped, roasted pecans, for garnishing; 1 thumb-sized piece fresh ginger, grated (or 1 tsp ground ginger); pinch of salt; 3 eggs; 1 tsp ground ginger; 1 cup coconut flour; 1 cup buckwheat flour; juice and zest of 1 orange (optional); 10 pitted dates