Heat oven to 170 °C.

Finely grate carrots and apples. Place them into a large bowl. If the juice releases, drain in (and drink it, it’s delicious!).

Grab another bowl and whip eggs, agave syrup, and coconut oil.

In a third bowl, mix spelt and oat flour with baking powder, gingerbread spice mix, and chopped walnuts.

Mix dry and wet ingredients together. Finally, add the grated carrots and apples.

Stir and pour the batter into a greased round baking tin (⌀ 25 cm).

Bake for 50 mins at 160–170 °C. Check the crust with a skewer if baked before taking it out of the oven.

In the meantime, mix and whip all ingredients for the cream.

Let the crust cool down on an oven rack. Slice the pastry lengthwise to get 3 slices.

You’ll need three portions of the cream. Take one and spread it onto the bottom slice. Cover with the middle slice, spread with the cream, and continue with the remaining pastry and cream.

Sprinkle the cake with chopped walnuts. Cool down in a fridge before serving (2 hours).