- Preheat oven to 180C and grease two 2 x 24 cm cake tins with coconut oil.
- Pour 400g Buckwheat Flour into a mixing bowl with 120g ground almonds, 2 tbsp chia seeds, and 65g raisins, combine well and set aside.
- Blend 2 slices of pineapple, 300 mL almond milk, and 150 mL maple syrup until smooth. Then pour it in with the other ingredients.
- Peel and grate 3 carrots using the fine side of a box grater. Stir the carrot into the mixing bowl and mix thoroughly forming a smooth batter.
- Pour mix into both tins and bake for about 30 minutes until tops are golden brown.
- Remove from the oven, cool for 10 minutes on wire rack.
- For the frosting: Blend 3 large peeled bananas, 10 pitted medjool dates, 2 tbsp almond butter, 1 tbsp coconut oil, 1 tsp ground cinnamon, and 4 tbsp water. Ice when cake is cooled.
