Ingredients

The following ingredients have 12 Servings
  • 1/2 cup + 2 1/2 tablespoons buckwheat flour
  • 1/2 cup tapioca flour
  • 1/2 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup orange juice
  • 2 eggs
  • 1 cup shredded carrots
  • Orange Coconut Butter Glaze:
  • [3 tablespoons coconut butter]
  • 1 tablespoon coconut yogurt (or any yogurt you prefer)
  • 1 tablespoon melted coconut oil
  • 1 tablespoon raw honey or maple syrup
  • 1 teaspoon orange juice

Instruction

  • Preheat oven to 350°F. Grease a very non-stick round cake pan or line with parchment paper, set aside.
  • In large mixing bowl, sift together flours, sugar, spices, baking powder and baking soda. Stir well.
  • Pour in oil, maple syrup, orange juice and eggs.
  • Whisk swiftly until all is incorporated and smooth.
  • Fold in shredded carrots (and any optional add-ins see Tips above in post).
  • Bake for 35 minutes or until firm and a toothpick inserted in the center pulls out clean.
  • While your cake is baking combine glaze ingredients in a bowl. Whisk until smooth and place in the refrigerator until your cake is baked and fully cooled.
  • Remove the cake from the oven and place on a wire rack until completely cooled.
  • When your cake is cool, use a spoon to spread the glaze on top.
  • Optionally, sprinkle with shredded carrots, crushed walnuts or shredded coconut.
  • Enjoy!