Prep: 15 mins | Cooking time: 30 mins | Serves: 12

Ingredients

1 cup buckwheat flour
1/2 cup white rice flour
2 Tsp. gluten free baking powder
2 Tsp. ground cinnamon
1 Tsp. ground nutmeg
1/4 Tsp. sea salt
2 eggs
2/3 cup olive oil
1/2 Tsp. vanilla extract
4 EQUAL SACHETS
2 medium carrots, grated
1/3 cup pineapple, crushed
1/2 cup walnuts, chopped
1/4 cup shredded coconut

ICING
250g Liddell’s lactose free cream cheese, room temperature
1/4 Tsp. vanilla Bean paste
4 EQUAL SACHETS

Method

1. Preheat oven to 180°C and grease a round 7 or 8 inch springform cake tin. Prepare ingredients, grate carrots and chop walnuts. Combine flours, baking powder, cinnamon, nutmeg and salt.

2. In a separate bowl, whisk eggs, olive oil, vanilla and liquid EQUAL. Add Flour mixture and whisk until smooth. Add walnuts, coconut, pineapple and carrot, stirring after each addition.

3. Mix well then pour into prepared tin. Bake for 30 minutes.

4. To make the icing, mix together cream cheese, vanilla and liquid EQUAL together with spatula until smooth. Once the cake is cool, spread over a thin layer of icing and top with toasted walnuts. Store refrigerated.