INGREDIENTS
1/2 cup
coconut flour (56 grams)
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/2 tsp
salt
1 tsp
baking soda
4
eggs
1/4 cup
melted coconut oil (52 grams)
2 tbsp
maple syrup or honey
2 tsp
lemon juice
1 tbsp
fresh grated ginger
1 cup
grated carrots (loosely packed)
1 can
full fat coconut milk refrigerated overnight
2 tbsp
maple syrup
1 tsp
vanilla extract
2 tbsp
melted and cooled coconut oil
small handful toasted coconut flakes