For ➑ portions 150 g grated carrot
2 eggs
1 ripe banana
3 tbs honey
1 ts vanilla extract
10 cl almond milk
120 g almond flour
130 g oat flour
3 ts speculoos spice blend (or gingerbread spice blend)
50 g pecans
50 g raisins
10 g baking powder
topping:
1 tbs coconut blossom sugar
20 g butter
1–2 ts speculoos spice blend (or gingerbread spice blend)
30 g pecans
1 tbs pumpkin seeds
Beat the eggs.
Mash the banana.
Mix with the milk, vanilla extract, and honey.
Add the grated carrot, along with the flours, spice blend, and baking powder.Fold the pecans and raisins into the mixture.
For the topping, dry-toast the pumpkin seeds and pecans in a pan.
Add the butter, spice blend, and coconut blossom sugar.
Spread the topping over the cake.
Bake for 40–45 m at 175°C.
