• 2 cups almond flour
  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • 2 teaspoon ground cinnamon
  • ¼ teaspoon sea salt
  • 4 eggs
  • 2 teaspoons vanilla extract
  • ¾ cup pumpkin spice date spread
  • ¼ cup almond milk
  • ⅓ cup melted coconut oil
  • 3 cups of shredded carrots
  • ½ cup chopped walnuts

Use two 8 inch circle baking pans & preheat the oven to 350F

Mix the eggs, vanilla, date spread, almond milk, and melted coconut oil in a bowl. Mix the cinnamon, baking soda, both flours & sea salt in a separate bowl.

Combine both mixtures, add the shredded carrots & walnuts in, and separate the batter evenly into each greased pan. Bake for 25-30 minutes.

For the frosting, use cream cheese with 2-3 tbsp of date spread mixed in!

Cashew cream cheese would be the best vegan alternative.