Recipes

Ingredients

For the cake

• 300 g gluten free oats
• 1 tablespoon baking soda
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg 
• ¼ teaspoon Himalaya salt
• 2 ripe bananas
• 300 ml plant milk (no soy) 
• 100 g coconut oil
• ¼ teaspoon vanilla powder
• 300 g carrots

For the frosting

• 250 ml coconut milk (no e-nrs)
• 1 tablespoon fresh lime juice
• 3-5 drops stevia
• ¼ teaspoon vanilla powder

Preparation

1. Store the coconut milk in the fridge for a couple hours. You only need the coconut cream (this will be on top when it’s cold so you can easily scoop it out). 
2. Preheat oven to 180 degrees Celsius. 
3. Mix oats, baking soda, cinnamon, nutmeg and salt in a bowl. 
4. Combine banananas, plant milk, coconut oil and vanilla powder in the blender. Blend until smooth. 
5. Add the wet mixture to the dry ingredients.
6. Put the carrots in the blender. Add to the mixture.
7. Use a baking pan or silicon form (25 x 30 cm) and bake for about 45 minutes. Use a toothpick to see if the cake is ready after 45 min, if not bake 5 minutes longer. 
8. Prepare the frosting. Make sure to cool down the cake before adding the frosting. 

Make the frosting

1. Melt the coconut cream, let cool down add lime juice, stevia and vanilla. 
2. Place for 2 hours in the fridge. Take out 10 minutes before serving the cake.
3. Serve the cake with a layer of frosting on top.

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