Carrot Cake with Nut Glaze

Ingredients

• 30 g ground flaxseed (3 tbsp)
• 270 g coconut oil
• 400 g carrots (4 carrots)
• 100 g buckwheat flour
• 500 g almond flour
• 1 tsp ground vanilla
• 3 tsp cinnamon
• 100 g raisins (sugar‑free and unsulfured)
• 570 ml maple syrup (or honey)
• 400 g almonds
• Salt
• zest of an organic orange

Instructions

1. 1.

   Soak flaxseed in 6 tbsp water. Melt coconut oil in a pot. Peel, clean, and finely grate carrots.

2. 2.

   Combine flours with vanilla and cinnamon. Add raisins, 480 ml maple syrup, flaxseed, 70 g coconut oil, and grated carrots; mix into a batter.

3. 3.

   Divide the mixture between two 20 cm diameter springform pans lined with parchment paper and bake in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 50 minutes. Cool then remove from pans.

4. 4.

   Meanwhile, blend remaining coconut oil and maple syrup with 350 g almonds, 165 ml water, and a pinch of salt in a high‑speed blender until creamy.

5. 5.

   Spread half the glaze over one cake layer, place the second layer on top, and brush with the rest of the glaze. Chop remaining almonds. Garnish the carrot cake with chopped almonds and orange zest.