Carrot Cake

Ingredients

For the dough:

3 carrots

70 g coconut

150 g oat flour

100 g brown sugar

2 tsp baking powder

1.5 tsp cinnamon

1.5 tsp cardamom

1 pinch nutmeg

Vanilla

100 ml sunflower oil

2 eggs

100 g canned pineapple

50 g raisins

Cognac

For the cream:

Philadelphia cheese

Natural yogurt

Sugar

Marinate the raisins in two tablespoons of cognac (about an hour), then squeeze the raisins and mix all the ingredients. Bake for 50 minutes in a silicone mold at 180 degrees Celsius.

 Mix Philadelphia cheese, a couple of tablespoons of plain yogurt, and sugar (or sugar substitute) until it forms a thick, spreadable cream. Spread the cream onto the cooled cake and refrigerate.

Enjoy!