Gluten free: Vegetarian

12 servings: 212 calories per serve

2 cups of almond meal

1 teaspoon of baking powder

1 teaspoon of ground cinnamon

1 tablespoon of vanilla bean extract

1/4 cup of maple syrup

1/4 cup of coconut oil

Zest of 1 lemon

2 eggs, whisked

3 medium size carrots, grated

1 handful of chopped walnuts

1 handful of chopped dry roasted almonds

Topping

1 carton of coconut yoghurt

1 teaspoon of vanilla bean extract

Chopped walnuts for garnish

Mix all the dry ingredients together then add the wet ingredients. Fold in the grated carrot and bake in a non stick square cake tin on 180c for about 30 minutes or until cooked through. Whisk yoghurt with maple syrup and vanilla bean extract. Pop in fridge and ice the cake when cooled. Top with chopped walnuts and slice into 12 bars.