For the cake: 1/2 cup Coconut flour ( Sifted ) 1/2 tsp Baking soda 1/2 tsp Baking powder 1 tsp Cinnamon 1/8 tsp Nutmeg 1/4 tsp Salt 3 Large eggs 2 Tbsp Coconut oil ( melted ) 1/2 tsp Vanilla extract 3/4 Cup Light brown sugar ( packed ) 1 1/4 Cups Grated carrots ( about 4 small carrots ) For the icing: 4 Ounces Reduced-fat cream cheese ( softened ) 1/4 Cup butter ( softened ) 1 tsp vanilla extract 1 Cup Powdered sugar ( sifted ) 1/2 Cup Pecans ( roughly chopped ) Graham crackers ( for serving )
Preheat your oven to 350 degrees and line the bottom of a 9 inch pie plate with parchment paper. Spray the sides of the dish with cooking spray and set aside.
In a[medium mixing bowl|http://amzn.to/1LcSYAC" ... See the full directions on my site
Sodium 278mg 11% DV
Fat 12g 18% DV
Protein 5g 10% DV
Carbs 31g 10% DV
Fiber 4g 19% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Although this no churn Potato Ice Cream tastes like cookies, it's actually healthy for you! Adding little potatoes (creamers) to your ice cream is the perfect way to give it an extra boost of nutrition because potatoes are super veggie powerhouse!
This vegan banana cake with cream cheese frosting has a soft, sweet banana cake and a rich, lush frosting on top! The entire cake and frosting is made with just 10 ingredients, it's gluten and grain free, and naturally sweet.