Chocolate carrot cake

What do you need:

For the cake:

• 8/9 roots, washed and cleaned out
• two bananas
• one and a half tablespoon tartar baking powder
• 200 grams of sunflower seeds
• 200 grams of walnuts
• one and a half tablespoon of Fiberfin * or psyllium
• four large tablespoons of organic skimmed cocoa powder
• 200 ml of oats or other milk replacements
• three tablespoons of Greensweet Extra Sweet

For the topping:

• 3/4 roots, grated
• 100 ml oats or other milk replacement
• 10 drops Greensweet liquid stevia Caramel
• two bananas

This is how you make it:
Preheat the oven to 180 degrees. Grease a high round spring mold (22 cm) with coconut oil, covered with baking paper. Puree in the food processor everything for the topping to a fine mass. Keep some of the carrot grater separately, to spurt through.

Puree the ingredients for the cake in the food processor to a very fine mass. Pour the mass into the form and divide. Pour the topping over it, divide. Bake the cake in the middle of the oven until about 45-50 minutes, keep checking thoroughly. Allow to cool.

Source / photo: Monique van der Vloed