• 2 eggs
  • 1/4 cup maple syrup
  • 1/4 cup almond butter
  • 1 tsp vanilla essence
  • 2 carrots grated 
  • 1 scoop (30 g) Happy Way Like A Vegan Vanilla Protein Powder
  • 1/4 cup oat flour
  • 1/2 cup buckwheat flour
  • 1 heaped tsp baking powder
  • 1 tsp cinnamon


  • 1 block Philadelphia Cream Cheese Original 250 g (at room temp)
  • 1 tsp vanilla essence
  • 1/2 tsp cinnamon
  • 1 tbsp butter (softened)
  • 1 1/2 cup icing sugar


  1. Pre-heat the oven to 180°C and line a cake loaf tin with baking paper. 
  2. Mix all the wet ingredients for the cake together in a bowl.
  3. Combine all of the dry cake ingredients with the wet ingredients and stir well.
  4. Pour the mixture into the lined loaf tin and place in the oven for 35-45 minutes or until a skewer comes out clean.
  5. Remove from the oven and tip the cake onto a wire rack, allowing it to cool. 
  6. For the icing, blend the softened butter with the cream cheese in a bowl using an electric beater on high, until light and fluffy.
  7. Add the icing sugar, vanilla essence, milk, cinnamon and beat for 2-3 minutes.
  8. Add the extra milk or icing sugar if needed, depending on the consistency and flavour.
  9. Once the cake has completely cooled, spread the icing over the top generously.
  10. Add the pecans on top with a drizzle of honey and enjoy!