Carrot cake in a festive version

This one I prapared taste a little different from the traditional carrot cake.  It doesnt mean, however, that it is worse – on the contrary 🙂 – my friends ”tasted” it so fast that I barely had the time to take a picture 🙂

Carrot cake in a festive version

Preparation:

>Place the coconut oil, eggs and maple syrup into one bowl. Mix thoroughly and add grated carrots.

Pour the dry ingredients: ground almonds, sea salt, cinnamon and spices into a second bowl and also mix thoroughly.

Combine and mix batter from both bowls, and finally  add raisins and walnuts. Stir and pour into baking tray (I used a tray approx. 23 cm) lined with baking paper and greased.

Bake for about  45 minutes in 180 degrees.

>After baking, let it cool down

In the meantime,  add the yogurt,  agar agar and maple syrup into a pot. Cook while stirring, over medium heat for about 8 minutes. Leave it to cool. Before the foam will  cool down place it on the cold cake.  Let it set in the refrigerator for about 30 minutes.

Now you should prepare chocolate glaze melting cholocate with coconut oil over medium heat in a small pot.

Pour the glaze over your cake, add some nuts and put it back in the fridge for about 1,5h.