for 12 pieces

Frosting

800 g	plain greek yoghurt
4 tbsp	rice syrup
1	vanilla pod, halved lengthwise, seeds scraped out

Cake mixture

150 g	butter, soft
150 g	rice syrup
½ tsp	salt
3	eggs
125 g	gluten-free wholegrain rolled oats
100 g	ground almonds
100 g	pecan nuts, ground
100 g	Maizena cornflour
½ tbsp	gingerbread spice
1 tsp	baking powder
200 g	carrots, coarsely grated
50 g	ginger, finely grated
1	organic lime, use grated zest, set aside 1 tbsp of juice

To serve

12	pecan nuts
½ tbsp	rice syrup

How it's done

Frosting

Combine the yoghurt, rice syrup and vanilla, pour into a sieve lined with a cheesecloth, place the sieve over a bowl, cover and leave to drip in the fridge for approx. 3 hrs. Gently squeeze out the yoghurt.

Cake mixture

Mix the butter, rice syrup and salt in a bowl. Whisk in the eggs one at a time. Mix the flour with all the other ingredients up to and including the baking powder. Mix in with the carrots, ginger and lime zest, transfer the cake mixture to the prepared tin.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack. Cut once through the sponge.

To serve

Mix the frosting with the reserved lime juice until smooth. Spread ½ of the frosting over the cake base. Cover with the top half of the cake, spread the remainder of the frosting on top. Mix the nuts and syrup, spread on top of the cake.

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