Ingredients
-Cake- 
1 1/2 cup almond flour 
1/2 tsp baking powder 
4 egg whites 
1/4 cup sugar 
1/4 cup honey 
Vanilla 
2 zested lemon
1 tablespoon of lemon Juice 
  
-Mascarpone Frosting + Toppings-
16 oz Mascarpone 
1 cup sour cream 
3/4 cup powder sugar 
Vanilla
1 lemon zest 
1/2-1 tablespoon honey  
Blueberries + 1 Lemon (Topping)

Directions
-Cake- 
1. Preheat oven to 350 
2. Mix all wet ingredients. Then add dry ingredients to wet, expect for the egg whites 
3. In separate bowl crack egg whites and wipe into foam. 
4. Fold in eggs into batter. 
5. Spray a cake pan well and pour batter. Tap on counter to release any air bubbles before baking 
6. Bake for around 30 min or until golden  
	
-Frosting & Decorating-
1. Make the frosting while cake is baking and cooling. 
2. Mix together all the ingredients, cover and place frosting in fridge and keep until cakes are cooled and you are ready to decorate. 
3.To frost first cut lemons. Then add a layer of frost to the top of the cake. Place the sliced lemon on top all over the cake. Then add blueberries to all the open spaces

Ingredients 
-CAKE- 
2 tablespoons sugar
2 tablespoons gluten-free flour (used gf paleo flour )
1/4 teaspoon baking soda
A pinch of salt
Cinnamon
3 tablespoons olive oil
1 egg
Vanilla extract
Splash of lemon juice
Chopped pecans
Shredded carrots

Directions: Mix ingredients then bake @350 for 20 min 

Ingredients
-CREAM CHEESE FROSTING-
1/2 stick of butter
2 oz cream cheese packages (1/2 of a package) 
3 cups powder sugar

Vanilla

Directions: Allow butter and cream cheese to soften then mix ingredients tg 

Ingredients
-PECAN PIE FILLING CRUMBLE-
Spoonful Coconut oil

Splash Maple syrup
Coconut sugar + brown sugar
Vanilla
Splash 
Oat milk
Pecan

Directions: Cook in a pan until mixture starts to boil and store in freezer until ready to top the cake (can either wait till completely harden or top when still liquidy) 

Ingredients
4 cups paleo GF flour
2 cups sugar
5 eggs
Vanilla
1 cup sour cream
1 tablespoon baking powder
1/2 tablespoon baking soda
Chocolate Chips

Directions
1. Preheat oven to 350°
2.Mix ingredients together
3. Fold in chocolate chips
4. Spray bunt pan & bake for 70-90min

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