1.25cupswholemeal self-raising flouror gluten free alternative
1/4cupcoconut sugar
1tablespoonground cinnamon
1/4teaspoonground nutmeg
1/8teaspoonsalt & pepper
1carrot grated
1/4cupwalnutsroughly chopped
Ingredients for Icing
1/4cupcream cheese
1/4cupunflavoured coconut yoghurt
1tablespoonpure maple syrup
Instructions
Preheat the oven to 180 °C on a fan forced setting and lightly grease a 15-20cm cake tin.
Mix the almond milk and apple cider vinegar together and set aside to create a buttermilk.
Add buttermilk, pumpkin mash, maple syrup, milk, butter and vanilla to a blender or food processor and blitz until smooth.
Transfer into a large bowl and sift in the flour, coconut sugar, cinnamon, nutmeg and salt. Mix ingredients together until just combined, then fold in the grated carrot and nuts.
Pour mixture into cake tin and bake for 25 minutes, or until a skewer comes out clean.
Create the icing by whisking the cream cheese, coconut yoghurt and maple syrup together, until smooth.