Dairy & Gluten Free Carrot Traybake

INGREDIENTS

100 g

cashews (blanched not salted)

100 g

buckwheat flour

50 g

rolled oats

50 g

coconut flour (can be substituted for cornflour)

2 tsp

pumpkin pie spice (can be substituted for mixed spice or cinnamon)

1 tsp

xantham gum (level - be mean with the measure)

2 tsp

gluten free baking powder

1 tsp

bicarb (level measure, be mean!)

300 g

carrots, grated finely

80 milliliters

lime juice

2 tsp

orange extract (or substitute for zest of one large orange)

175 milliliters

vegetable oil

225 g

light muscovado sugar

1 tbsp

treacle

large eggs, separated

100 g

block margarine, straight from the fridge (I use Stork which is dairy free)

250 g

icing sugar

80 g

vegetable shortening, straight from the fridge (I use Trex)

Few drops Lorann Oil Cheesecake oil

1 tsp

lime zest

1 tbsp

Malibu ((optional))

30 g

whole pecans