90g agave (can be substituted with maple syrup or honey)
30g almond butter
50g raisins
100ml almond milk
½ tsp vanilla paste
½ tsp cinnamon
1tsp baking powder
¼ tsp ground cloves
a pinch of nut meg
30g coconut oil (preferably slightly softened)
30g millet flakes (if you haven’t got millet flakes you can use oats, if necessary gluten-free ones)
30g chopped almonds
30g coconut sugar (can be substituted with ordinary sugar or cane sugar)
½ tsp cinnamon
Instructions
Preheat your oven to 180°C
Finely grate your carrots.
Into a mixing bowl add the grated carrots, buckwheat flour, almond meal, agave, cinnamon, baking powder, ground cloves, nut meg and almond butter also pour in the almond milk.
Mix your batter until well combined..
Pour into a square shaped (approx. 20cmx20cm) lined baking tin.
For the crumble add coconut oil, millet flakes, chopped almonds, coconut sugar and cinnamon into a bowl and crumble it up with your fingers until all the ingredients are well combined. It shouldn’t quite form a dough but the mixture should be slightly sticky.
Evenly crumble the millet almond mixture over the cake batter. Now bake at 180 °C for 20 minutes or until a toothpick stuck into the middle comes out clean.
After 20 minutes remove it from the oven, let it cool down completely and then slice your cake into squares. I went for fairly big slices so I got 9 out of this amount of cake though you could totally make your slices a bit smaller.
Recipe by at https://fannythefoodie.com/2016/06/07/reupload-carrot-crumble-slice/