Carrot Cake with Greek Yogurt Icing

SERVES 8-10

• Gluten Free

INGREDIENTS

• 2 eggs

• 1 cup grated carrot

• 125 ml almond milk

• 1/2 cup greek style yogurt

• 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

• 1 tbsp maple syrup

• 1/2 tbsp tahini

METHOD

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 the cake is cooked - let cool completely before icing

9. Spread icing out evenly on top and cake and top with some extra chopped walnuts

   **Store in the fridge for up to 4 days