Ingredients:

  • 2 cups of Almond Flour
  • ½ cup of Coconut flour
  • ½ cup of Unsweetened shredded Coconut (save some for topping)
  • 1 teaspoon of Baking soda
  • ½ teaspoon of Salt
  • 1 tablespoon of Healthy U Pumpkin Spice
  • 4 eggs
  • 3/4 cup of Maple Syrup
  • 1/3 cup of Tahini
  • 1/4 cup of Unsweetened milk
  • 1 teaspoon of Vanilla extract
  • 1/3 cup of Coconut oil, melted
  • 3 cups of Shredded carrots
  • 1 cup of Chopped walnuts (save some for topping)

 

Icing:

  • 2 cups of Light Cream Cheese
  • 1/4 cup of Unsweetened milk
  • 1/4 cup of Maple Syrup
  • 1/3 cup of Coconut oil, melted
  • 1 teaspoon of Vanilla extract

 

Directions:

  1. Preheat oven to 350 F. Line your baking tray with parchment paper.
  2. In a large bowl, whisk the almond flour, coconut flour, unsweetened shredded coconut, baking soda, Healthy U Pumpkin Spice and salt together. Set aside.
  3. In a large bowl, whisk together the eggs, pure maple syrup, tahini, almond milk, vanilla extract until smooth. Slowly whisk in the melted coconut oil until it’s well incorporated, then stir in the carrots.
  4. Add dry ingredients to wet ingredients and mix with a wooden spoon until well combined. Stir in walnuts. Bake for 25-30 minutes
  5. Frost the cake with Light Cream cheese once cooled.

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