|3||carrots — large, grated|
|1||bananas — mashed|
|1/4 cup||maple syrup|
|1/4 cup||coconut oil|
|1 cup||almond flour|
|1 tsp||Robertson's baking powder|
|2 tsp||cinnamon — ground|
|1/2 cup||pecan nuts|
|1||cream cheese — tub|
|2 Tbs||butter — softened|
Preheat oven to 180°C. Grease a loaf tin with butter or cooking spray and set aside.
Place all the ingredients in the food processor and blend for about 10 seconds on high speed.
Pour the batter into the loaf tin and bake for 30 minutes uncovered. Place a piece of tinfoil on top and bake for a further 10 – minutes or until a skewer comes out clean when cake is pierced.
Allow to cool completely before icing.
To make the icing: whip the butter, cream cheese and castor sugar together. If you prefer it to taste less sweet, simply add enough sugar to your liking.
Spread the icing on the cake and sprinkle with a dusting of cinnamon to finish.