Breakfast Carrot Cake

Wanna add pure goodness into your morning, afternoon or evening?
Think apples, carrots, nuts, seeds, olive oil and raisins. What are you
waiting for?

2 cups carrots, peeled and grated approximately 3 medium carrots
1 large apple, grated
1 cup nuts - eg walnuts or hazelnut, chopped
0.5 cup olive oil
1.5 cup coconut sugar or brown sugar
4 eggs or even better: 4 tbsp grounded flax soaked in 10 tbsp water for
10 minutes
2.5 cup buck wheat flour, or an other alternative. Rice flour makes it a bit
too dry.
1 tbsp cinnamon, nutmeg, cloves and ginger to add Christmas to it.
2 tsp baking powder
1 tsp salt
1 tbsp lemon juice
0.5 cup raisins
Topping :
2 cups cashew nuts
1 tbsp lemon
1 cup honey or maple syrup

Heat the oven to 175 C

Prepare the flax eggs if you go for the vegan version. Grind the flax in a
coffee grinder, pour into a bowl and mix with water. Leave for 10-30
minutes. Whisk the olive oil and coconut sugar until creamy. Add in the
flax eggs or eggs one at a time. In a separate bowl mix flour with baking
powder, cinnamon and salt. Add the flour into the creamy mixture. Then
add the lemon juice, carrots, apple, nuts and raisins in. When mixed,
pour into a greased baking tin and bake for 1 hour. Leave to cool on a
wire rack. Blend the cashew nuts, and mix the honey and lemon into it
continue till it is creamy. Spread on the top of the cake and decorate with
a few whole nuts or thin carrot slices turned in lemon juice. Put the kettle

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