Carrot Cake

1. Preheat oven to 350 F/175 C.
2. You can buy prepackaged shredded carrot, but if you have a box grater or similar, you can shred your own. So make sure your carrots are shredded. Set aside.
3. Mash the bananas in a big mixing bowl.
4. Melt the coconut oil. This can be done by placing the oil in a small metal bowl which is put in a bigger bowl filled with hot water.
5. Add the melted oil into the mashed bananas in the mixing bowl. Then add the following ingredients and mix well: the eggs, the agave syrup, the baking powder, the pumpkin pie spice and the salt.
6. Add the brown rice flour to this wet mixture and mix again.
7. Then add the shredded carrots, the raisins and walnuts. Gently fold them into the dough with a spatula.
8. Put some baking paper/parchment on the bottom of a round cake tin (20 centimeters/8 inches in diameter) and cover the inner sides of the tin with a little butter or oil to prevent the cake from sticking to the tin.
9. Pour the batter into the tin and spread it out. Place the tin into the preheated oven. Bake for 60-70 minutes.
10. When baked, remove the pan from the oven and set it on a rack. Whisk together the topping by mixing the yoghurt with the honey in a small bowl using a spoon. Then drizzle the yoghurt mixture on top of the whole cake or on top of each piece of cake. For an extra decorative effect put some carrot shavings on top of each piece of cake. I made the shavings with a potato peeler.