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Ingredients
  • subheading: CARROT CAKE:
  • 2 cups almond flour
  • ⅓ cup tapioca flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • pinch nutmeg
  • ¼ cup dairy free milk
  • 4 eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup butter, or ghee or coconut oil, softened
  • ½ cup pure maple syrup
  • 2 cups grated carrots, about 4 to 5 large carrots
  • subheading: VEGAN VANILLA FROSTING:
  • 2 cans coconut milk, chilled
  • 2 tbsp pure maple syrup
  • 2 tsp vanilla extract
Steps
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