Step 1/8 2 eggs

eggs 150 g sugar

sugar 2 tbsp vanilla extract whisk

bowl In a bowl put two eggs, sugar, vainilla extract and mix with a whisk or fork.

Step 2/8 180 ml sunflower oil Add the sunflower oil (or any other neutral oil) to the mixture and beat until blended.

Step 3/8 150 g gluten-free flour

gluten-free flour 50 g buckwheat flour

buckwheat flour 2 tsp baking powder

baking powder 1 pinch salt

salt 2 tsp ground cinnamon

ground cinnamon 2 tsp ground ginger Now in another bowl pour in the gluten free flour, buckwheat flour, salt, baking powder, ground cinnamon, ground ginger and mix well.

Step 4/8 Mix (folding) the dry ingredients with the wet ones until a homogeneous mixture is achieved.

Step 5/8 3 carrots

carrots 100 g walnuts In the mixture add the grated carrot, nuts and mix well.

Step 6/8 baking dish

oven Lightly grease a baking dish, put the mixture inside and bake in a 160°C (430°F) oven for one hour and 10 minutes.

Step 7/8 130 g butter (for coating)

butter (for coating) 3 tbsp orange juice (for coating)

orange juice (for coating) 1 tsp vanilla extract (for coating)

vanilla extract (for coating) 6 tbsp confectioner’s sugar (for coating) For the frosting out the butter in a bowl and whisk it for 4 minutes. Then you add the juice, the icing sugar, the vanilla extract and whisk some more until it is ready.