Pumpkin Carrot Cake paleo and vegan recipes

Pumpkin Carrot Cake (paleo and vegan) recipes

Pumpkin Carrot Cake (paleo and vegan) recipes


40 minutes

Details
  • Servings:   8
  • Calories:   143
  • Protein:   5g
  •  
  • Fiber:   4g
  • Sugar:   10g
  • Carb Total:   12g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   9g
  •  
  • Diet:   Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   desserts
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Cuisine
  • american
Ingredients
  • 1/4 cup almond butter
  • 1/2 cup pumpkin puree
  • 3 tablespoons apple sauce
  • 2 eggs (use two flax eggs for vegan version)
  • 2 tablespoons coconut flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon lucuma powder (optional)
  • ½ teaspoon baking powder
  • pinch of salt
  • 2 large carrots, finely shredded
  • ½ cup raisins
  • 1/2 cup chopped apples
  • 1/4 cup chopped, toasted pecans
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