INGREDIENTS
250 g
Carrots
1
Marzipan carrots
125 g
(vegan) butter
200 g
(vegan) cream cheese
1
splash Lemon juice
100 g
Sugar or maple syrup
1/2 tsp
Baking soda
1/2 tsp
Cinnamon
125 g
Flour
80 g
Icing sugar
1 pinch
Salt
1 pinch
Vanilla, ground
1 dash
Vanilla, ground
1 tsp
Apple cider vinegar
100 g
Almonds, ground
1
Pistachios
1
baking powder
2
(flax) eggs