N E W R E C I P EHappy Friday! I’m so excited to share my fifth and final new re…

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✨N E W R E C I P E✨Happy Friday! I’m so excited to share my fifth and final new recipe of Halloween week! It’s been so fun sharing my fall inspired creations. Thank you guys for all the love and support, I couldn’t have done it without you 😘 Today I’m sharing a pumpkin carrot cake that’s totally gluten and dairy free! I sweetened it with date nectar and topped it with crunchy pecans. Super simple recipe as always and it’s sure to impress! Slice it up after it cools, top with more almond butter, and enjoy 🤗 Have a great Friday guys! Can’t wait for the weekend, anyone with me??

Pumpkin carrot cake 🥕
~ 1/2 cup pumpkin
~ 1/2 cup grated carrot
~ 1/2 cup @wild_friends almond butter
~ 1/4 cup date nectar
~ 1 tsp vanilla
~ 1 tsp baking soda
~ 1 tsp baking powder
~ 3 eggs
~ 2 1/2 cups almond flour
Mix all ingredients, top with pecans, and bake at 350 for about an hour! Use a toothpick to check if it’s ready.

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