GF/DF Carrot Cake with Greek Yogurt Icing

What else is there to do in isolation?! So much baking happening!! I whipped this up for the easter long weekend and it is so yummy I will definitely be making it more often to keep in the fridge as a healthy afternoon snack! Could also turn this into muffins for easy grab and go snacks!

You will need:

  • 2 eggs
  • 1 cup grated carrot
  • 125 ml almond milk
  • 1/2 cup greek style yogurt – I use goats yogurt so it is DF
  • 1 tsp vanilla
  • 1/4 cup rice malt syrup
  • 1/2 cup almond meal
  • 3/4 cup buckwheat flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 cup chopped walnuts
  • 1/2 cup sultanas or raisins

Icing:

  • 1/4 cup greek style yogurt – I use goats yogurt so it is DF
  • 1 tbsp maple syrup
  • 1/2 tbsp tahini

Instructions:

  1. Preheat oven to 180 degrees celsius
  2. Combine dry ingredients in a mixing bowl – almond meal, buckwheat flour, baking powder & cinnamon
  3. Combine wet ingredients in a separate bowl and mix to combine – eggs, grated carrot, almond milk, greek yogurt, vanilla & rice malt syrup
  4. Add the wet ingredients to the dry and mix to combine
  5. Fold in the walnuts and sultanas
  6. Pour mixture into a lined baking dish and bake in preheated oven for 40 mins
  7. Whilst cake is cooking, prepare icing by combining the greek yogurt, maple syrup & tahini in a small mixing bowl
  8. Once cake is cooked – let cool completely before icing
  9. Spread icing out evenly on top and cake and top with some extra chopped walnuts & enjoy!
  10. Store in the fridge for up to 4 days

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