A lovely dairy free, gluten free and refined sugar free Carrot Cake - Packed full of beautiful healthy ingredients.
Preheat oven to 180 degrees Celsius.
Combine the eggs, coconut yoghurt, honey, vanilla and ghee in a bowl. Mix well.
Stir through the rest of the ingredients.
Transfer the mixture into a lined loaf tin.
Bake for 30-35 minutes or until cooked through. Remove to cool.
Combine all icing ingredients in a food processor and blitz on high for approximately 3 minutes or until smooth.
Once the cake has cooled, ice the cake with a generous layer of icing.
Store in the fridge.
10 servings
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