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🍰 Moist Carrot Cake with Creamy Almond Glaze

359 kcal · 30 min · 4 servings

Ingredients

• 30 g ground flaxseeds (3 tbsp)
• 270 g coconut oil
• 400 g carrots (4 carrots)
• 100 g buckwheat flour
• 500 g almond flour
• 1 tsp vanilla (ground)
• 3 tsp cinnamon
• 100 g raisins (sugar-free and unsulfured)
• 570 ml maple syrup (or honey)
• 400 g almonds
• salt
• from one organic orange

Instructions

1. 1. Place the flaxseeds in a small bowl and cover them with 6 tablespoons of water. Let them soak.
2. 2. Peel the carrots and trim the ends. Then grate them finely.
3. 3. Melt a portion of the coconut oil in a small saucepan over low heat.
4. 4. Mix the flour with vanilla and cinnamon in a large mixing bowl.
5. 5. Add the raisins, 480 milliliters of maple syrup, the soaked flaxseeds, 70 grams of melted coconut oil, and the grated carrots to the flour mixture.
6. 6. Stir everything vigorously until a uniform batter forms.
7. 7. Preheat the oven. Set it to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan-forced, or gas mark 3).
8. 8. Grease two 20-centimeter springform pans and line them with baking paper.
9. 9. Divide the batter evenly between the two prepared pans.
10. 10. Bake the cakes in the preheated oven for about 50 minutes.
11. 11. Remove the cakes from the oven and let them cool completely in the pans.
12. 12. Carefully remove the cooled cakes from the pans.
13. 13. Add the remaining coconut oil, the remaining maple syrup, 350 grams of almonds, 165 milliliters of water, and a pinch of salt to a high-powered blender.
14. 14. Blend the ingredients until a very smooth and creamy glaze forms.
15. 15. Take half of the glaze and spread it evenly over the first cake layer.
16. 16. Place the second cake layer on top.
17. 17. Frost the entire cake with the remaining glaze.
18. 18. Chop the remaining almonds coarsely.
19. 19. Decorate the finished cake with the chopped almonds and orange zest.

Nutrition per serving

• kcal: 359
• Protein: 10 g · Fett/Fat: 32 g · Carbs: 10 g