Gluten-Free Pineapple Carrot Cake - WellBeing Magazine

Ingredients

• 2 cups almond meal
• 1¾ cups oat flour
• 1 tbsp ground cinnamon
• 1 tsp ground ginger
• 3 tsp baking powder
• 3 organic eggs
• 1⁄3 cup raw honey
• ¾ cup coconut milk
• 2 tsp vanilla bean paste or extract
• ¼ cup coconut oil, melted
• 2 cups finely grated carrots (3 large carrots)
• ¾ cup chopped pineapple pieces
• ¾ cup chopped walnuts
• Frosting
• 500g cream cheese
• 6 tbsp raw honey
• 1 tsp vanilla bean paste or extract
• Topping
• Dried pineapple rings
• Edible flowers
• Walnuts, crushed