Carrot cakes are tricky for me to make. Everyone has made their own carrot cake before and has their opinions on how they should taste and feel. Some like them wholesome, moist and dense, while others like them light, fluffy and sweet. It is a classic that has been a part of many family Sundays, and it is difficult not to feel like you will break someone's expectations by not making it exactly has they remember eating it when their grandma used to make it.

So I have decided that the only way to not fail anyone, is to be honest and say: this is probably not the carrot cake you have been used to. Let's call it a carrot cake with a twist!

For starter's it is made with buckwheat flour. Yes it is gluten-free. The buckwheat brings a distinctly nutty flavour that beautifully complements the sweetness of the carrots. Secondly, it is layered with a brown sugar and cream cheese icing. And for the special finishing touch, I've caramelised buckwheat groats turning them into crunchy bites, adding texture and a festive feel to this humble cake.

Are you curious to try it?