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Ingredients
  • subheading: CARROT CAKE:
  • subheading: WET INGREDIENTS:
  • ¼ lb carrots, coarsely grated (1½ cups grated)
  • ½ cup + 2 tbsp brown sugar
  • ½ cup + 1 tbsp apple sauce*
  • ¼ + ⅛ cup olive oil
  • 1 chia or flax egg
  • subheading: DRY INGREDIENTS:
  • 1 cup buckwheat flour**
  • ¼ + ⅛ cup rice flour
  • 2 tbsp cornflour / cornstarch
  • 1 level tsp baking soda
  • 1 level tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • subheading: CASHEW FROSTING (makes 1½ cups):
  • 1½ cups cashews, soaked overnight
  • ¼ cup coconut cream (full fat coconut milk)
  • 4 tbsp maple syrup, adjust to taste
  • 3 tbsp lemon juice
  • 1 vanilla pod, seeds scraped
  • chopped pistachios, for decoration
Note: Ingredients may have been altered from the original.
Steps
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