Gluten-free carrot cake

This gluten-free carrot cake is made with coconut flour and dates as a natural sweetener. Topped with a smooth sunflower and pumpkin seed frosting, it's a delicious and wholesome treat.

📝 Ingredients

• – For the cake –
• 50 g coconut flour (health food stores or Eko-Plaza)
• 6 eggs
• 120 ml liquid coconut oil
• 200 g grated carrots
• 10 Medjool dates (pitted)
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/4 tsp vanilla powder
• 75 g walnuts (roughly chopped)
• – For the frosting –
• 125 g mixed sunflower and pumpkin seeds
• 90 ml almond milk (unsweetened)
• 3 tbsp coconut oil (liquid)
• 1–2 tbsp honey
• 2 tsp honey
• 2 tsp lemon juice
• 1/4 tsp vanilla powder

👨‍🍳 Instructions

1. 1Cake:Preheat the oven to 175°C and grease a springform pan with coconut oil.
2. 2Blend the dates (pitted) with 1 egg in a food processor until you have a smooth paste. Add the remaining eggs, coconut oil (melted), coconut flour, cinnamon, salt, baking soda, and vanilla, and process until you have a smooth batter. Pulse in the carrots and walnuts until evenly combined.
3. 3Pour the batter into the springform pan and bake for 35–40 minutes until golden brown.Frosting:Meanwhile, make the frosting. Combine all the ingredients in a food processor and blend until smooth. Refrigerate for 30 minutes before spreading over the cake. Enjoy!