200gself-raising wholegrain flour.You can also opt for almond flour.
1tbspbaking soda
1tbspground cinnamon
½tspnutmeg (grated)
½tspsalt
100graisins
200gcarrots (grated)
50-100gchopped pecans or walnuts for the topping. You can also add extra raisins or coconut shredding.
4eggs
150gnatural maple sugar. You can use honey or brown sugar as an alternative.
50g unsweetened almond milk
1tspvanilla extract
For the Frosting:
150gfull-fat cream cheese
50gpowder sugar You can use sugar substitutes like Canderel.
1tspvanilla extract
a bit of lemon zest
Instructions
Preheat the oven to 356 degrees Fahrenheit.
Line the bottom of 2 8-inch tins with parchment paper. Spray it with non-stick cooking spray.
In a large bowl, whisk the flour, baking soda, nutmeg, cinnamon, raisins, and salt together. Place it aside for the moment.
In another large bowl, whisk the eggs, natural maple syrup, almond milk, and vanilla extract until the mix is smooth.
Now gently add in the carrots.
Combine the mixture from the first bowl into the second and combine them well until you get a smooth texture.
Pour the mixture evenly into the two trays.
Bake them for 25-30 minutes. Then let it cool in the tin.
Meanwhile, mix the icing ingredients and refrigerate.
When the cakes are cool enough, remove them from the tins. Cover one cake with icing. Place the other cake on top then top it with icing. Finally, decorate with the remaining pecans.