Healthy Carrot Cake with Vanilla Yoghurt Frosting

Preheat the oven to 180°C

Grease and line a cake pan

Grate the carrots and mash the banana

In a bowl, mix dry ingredients: gluten free flour, baking powder, ginger, and cinnamon

In another bowl, combine wet ingredients: grated carrots, mashed banana, dates, sultanas, and lemon juice

Combine the wet and dry mixtures, then fold in the walnuts

Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted comes out clean

Allow the cake to cool completely

For the frosting, mix dairy free vanilla yoghurt with cinnamon and ginger until smooth

Spread the frosting evenly over the cooled cake