INGREDIENTS
1 cup of ground LSA
1/4 cup of coconut flour
1 teaspoon of baking powder
1/4 teaspoon of salt
1 teaspoon of mixed spice
1 tablespoon of cinnamon
1/2 cup maple syrup
1/3 cup coconut oil (you can also use olive oil)
4 tablespoons of melted butter
1 teaspoon of vanilla extract
5 eggs
1 cup of grated carrots
Cream and walnuts for middle and topping.
DIRECTIONS
Blend ingredients in food processor.
Pour mixture in two cake tins - the mixture won’t cook in the middle if you make this too thick.
Bake at 180 for 40-45 minutes.
Once cake has cooled, whip cream and spread on one cake, placing the other on top.
Layer top and sprinkle with walnuts.
Keep in the fridge.