Frosted with homemade cream cheese frosting and pecan pie filling bar crumble
Ingredients -CAKE- 2 cups sugar 2 cups gf flour (used the paleo bob red mills) 2 teaspoons baking soda 1/2 teaspoons salt 2 teaspoons cinnamon 1 1/2 cup olive oil 4 eggs Vanilla 1/4 teaspoon lemon juice 1 cup pecan 2 1/4 cup shredded carrots -CREAM CHEESE FROSTING- 1 cup butter 2 packages cream cheese (8oz) 4-5 cups powder sugar Vanilla -PECAN PIE FILLING CRUMBLE- 1/2 cup melted coconut oil 1/4 cup maple syrup 2/3 cup coconut sugar Vanilla 1tbs oat milk Pecan
Directions -CAKE- Preheat the oven to 350°. Mix dry ingredients. Add wet ingredients & incorporate. Fold chopped pecans & shredded carrots. Spray 2 cake pans & spilt batter evenly between the 2. Bake for abt 45 min or until clean with tooth pic. -CREAM CHEESE FROSTING- Make sure butter & cream cheese is soften. Mix all ingredients together & frost once cakes have cooled -PECAN PIE FILLING CRUMBLE- In a pan heat together all the ingredients expect for the pecan and stir constantly. Once at a boil add pecan and stir for about 5 min. Line a baking pan & spray. Pour pecan filling and place in the freezer for about 45 min. Shop/break into small pieces