Carrot Cake GF/ DF/ SF

Ingredients: 

- 2 Grated Large Carrots

- 3 Organic Free Range Eggs

- 2 teaspoons of vanilla extract/paste

- 1 teaspoon cinnamon powder

- 1/2 teaspoon nutmeg powder

- 1 cup Buckwheat Flour 

- 1/2 cup desiccated coconut

- 60mls coconut oil

- 80mls Honey (or brown rice syrup)

- 1/2 cup walnuts chopped (or any nuts)

- 1 teaspoon GF baking powder

Method:

1. Pre-heat oven to 160 degrees. 
2. Place nutmeg, cinnamon, buckwheat flour, desiccated coconut and baking powder in a large bowl and mix well.
3. Then add nuts and stir through.
4. Place the honey and coconut oil in a saucepan and heat through then transfer into the bowl of dried ingredients. Mix through.
5. Add your eggs, grated carrots and vanilla extract to the bowl and mix through. Make sure all ingredients are combined well.  
6. Take a round cake tin (mine was 17cm in diameter) and line with baking paper.
7. Pour contents of your bowl into the cake tin and bake in oven for 30-40min or until golden brown and springs back to the touch. YUM!

Note:

This cake also works if you replace the buckwheat flour and desiccated coconut with 500g of almond meal.

I also make this cake with slivered almonds and sunflower seeds instead of walnuts and it still tastes great!