Gluten-Free, Dairy-Free, Nut-Free, Soda-Free Carrot Cake

• Preheat the oven to 180 Celsius and grease your cake tin of choice.

• In a large bowl, combine 200g of buckwheat flour, cinnamon, two tablespoons of caster sugar and two of demerara sugar, nutmeg, and a tablespoon of grated fresh ginger.

• Add two tablespoons of melted coconut oil, about 6 peeled, grated carrots, vanilla extract, 2 eggs and a splash of almond milk.

• Mix well and add a bit more almond milk if the mixture is too thick and dry.

• Pour mixture in tin and bake for at least 50 minutes until knife comes out clean.

• Cool, then enjoy!

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