Gluten free carrot cake

INGREDIENTS

Dough

• 100 g cricket flour
• 100 g gluten-free flour (gluten-free option: wholemeal wheat flour)
• 300 g grated carrots
• 100 g. panela or monk’s fruit
• 3 eggs
• 100 ml coconut oil
• 2 teaspoons baking powder
• Cinnamon to taste
• 1 teaspoon salt
• Nuts optional

Glaseado

•  225 g Greek yogurt
• 60 g cream cheese
• 2 tablespoons vanilla extract
• 60 g sugar or similar

STEPS

1. 1. Turn the oven on at 180º C with heat up and down.
   2. Mix the wet ingredients (oil and eggs), add the panela or monk’s fruit, then the dry ingredients and finally the carrot, mix well with a fork.
   3. Bake for approximately 40 minutes and leave to cool.
   4. On the other side mix well all the ingredients for the icing and once the cake is cold, decorate it with the icing.