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Cardamom Pistachio Carrot Cake (gluten-free & vegan)

Hana, Nirvana Cakery
  • minutes
  • Serves 6

INGREDIENTS

200 g

Carrots

1/4 tsp

Ginger, ground

1/2

Lime

1

Lime, zest

120 milliliters

Almond milk

2 tbsp

Maple syrup

30 g

Arrowroot

1 tsp

Baking powder

1 tsp

Bicarbonate of soda

70 g

Brown rice flour

35 g

Buckwheat flour

1 tsp

Cardamom

1 tsp

Cinnamon

100 g

Coconut sugar

1 pinch

Sea salt

2 tsp

Apple cider vinegar

80 milliliters

Olive oil

100 g

Almonds, ground

30 g

Desiccated coconut

2 tbsp

Flaxseed, ground

80 g

Pistachios

1

Pistachios

125 g

Coconut yoghurt

1

X 400ml can full fat coconut milk, refrigerated overnight