Cake is an indulgence typically – one must be careful as to how much they consume or else induce the cake coma – you know, that sluggish feeling you get after eating too much of a good thing.
Or not so good thing…
I have a solution for you that will appease your craving for after dinner tea and cake and will not leave your stomach and outer extremities feeling the aftermath.
Carrot and Walnut Cake ~ brought to you by theherbdiaries.com
Ingredients:
- 2 grated carrots
- 1 banana
- 1 cup of chopped walnuts
- 1 tbsp of almond butter
- 1 flax egg (1tbsp ground flax seeds soaked in roughly 3 tbsp of water)
- Maple syrup to taste (I used 3 tbsp, and then maybe a dash more)
- 2 medjool dates
- 1 tsp round Ginger
- 1 cup of oats
- 1 – 1.5 cups of buckwheat flour (I used only 1 cup which I ground myself from buckwheat groats I just happened to have in my cupboard)
- 1 tbsp of coconut oil
Icing:
- 2 tbsp of almond butter
- 4 medjool dates
- 1 banana
- 1 tbsp of coconut oïl
- Walnuts halves to decorate
For those of you lucky enough to own a food processor, I’d just throw the works in there. If not, you can do what I did and mash them bananas and dates by hand with this potato masher thing 
The batter should be sticky and thick and needing to be scooped into your cake pan. Bake at approximately 350 degrees – you know your oven best, for 30-40 minutes. Again, your oven might not be as hot as mine because I took out a finished cake at the 25 minute mark!
Allow to cool and then drizzle on the icing and garnish with walnuts because they make it look that much more tasty!
This cake is actually GOOD for you so eat and enjoy a couple pieces without worry!
Note: I will be honest with you, this will not taste anything like your typical flour, sugar, milk and eggs cake so do not be let down when your taste buds aren’t greeted with sugary sweetness.
when we were young... 