Vegan, gluten free, oil free carrot cake

Ingredients

• ½ cup (120 ml) Coconut yoghurt
• ¼ cup (60 ml) Maple syrup
• ¼ cup (35 g) Coconut blossom sugar
• ½ cup (120 ml) Orange juice
• 3 tablespoons (45 ml) Biotona Seabuckthorn juice
• ¼ cup (60 ml) Almond milk
• 1 teaspoon (5 ml) Vanilla extract
• 2 cups (240 g) Oat flour
• ½ cup (50 g) Almond flour
• 2 tablespoons (15 g) Tapioca flour
• 1 teaspoon (4 g) Baking powder
• 1 teaspoon (4 g) Baking soda
• 1 teaspoon (3 g) Cinnamon
• 1 teaspoon (3 g) Biotona Ginger
• ¼ teaspoon (1 g) Sea salt
• 1 and ¼ cup, tightly packed (130 g) Carrots, finely grated
• ⅓ cup (40 g) Walnuts, chopped
• 1 cup (240 ml) Greek style (thick) coconut yoghurt
• 1 tablespoon (15 ml) Maple syrup
• 1 tablespoon (15 ml) Biotona Seabuckthorn juice
• Small handful Walnuts, chopped
• Small handful Pumpkin seeds
• Small handful Grated carrot