- 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.