• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 tsp nutmeg
• 1 1/4 cup coconut sugar
• 3 eggs
• 3/4 cup olive oil
• 1 tsp vanilla
• 2 medium carrots
• 1 cup pumpkin
• 1/2 cup apple sauce (see recipe)

Icing

• Almond milk
• 1/2 tsp vanilla extract
• 1 cup icing sugar

1. Preheat oven to 180°C bake/ 160°C fan bake, grease 20cm cake tin, and line an oven tray with baking paper
2. Chop the pumpkin into 2cm squares, add to oven tray and bake for 20 minutues
3. While the pumpkin is baking grate the carrot, chop and crush the pecans
4. Pour flour, baking powder, cinnamon, baking soda, salt and nutmeg into large mixing bowl, whisk
5. In a separate bowl add the coconut sugar, eggs, oil and vanilla, whisk until smooth
6. Slowly add the wet ingredients to the dry, combining as you go
7. When the pumpkin is ready remove from oven tray and add to the bowl the wet ingredients were originally in, blitz with hand blender
8. Add carrot, pumpkin puree, apple sauce and pecans to the batter, combine
9. Pour batter into prepared cake tin, bake until firm but soft - approximately 30-40 minutes
10. When cake tin has cooled bring cake out onto cooling rack and allow to cool completely
11. While the cake is resting make the icing by adding icing sugar and vanilla to a bowl and slowly adding almond milk while you whisk - add until you have reached desired consistency
12. Coat the cooled cake in icing
13. Enjoy!

The cake is done when you can prick it with a skewer through the middle and it comes out dry