INGREDIENTS
3 cups
Carrots
4
Eggs
1 1/4 cups
Maple syrup, pure
2 1/2 cups
Almond flour
2 tsp
Baking powder, gluten-free
2 tsp
Baking soda
2 tsp
Cinnamon
1 1/3 cups
Coconut sugar
1/2 tsp
Salt
5 tsp
Vanilla, pure
3/4 cup
Coconut oil
1
Nuts
24 oz
Cream cheese