Ingredients

• 1/2 cup Gluten Free 1-to-1 Baking Flour
• 1 1/4 tsp Baking Powder
• 2 Tbsp Carrot Puree I use baby food!
• 3 Tbsp grated Carrot
• 1 Tbsp Shredded Coconut
• 3 Tbsp Granular Erythritol
• 1/2 tsp Ground Cinnamon
• 1/2 tsp Vanilla Extract
• 1/4 tsp Ground Ginger
• 1/4 tsp Ground Nutmeg
• 6 Tbsp unsweetened Almond Milk

• 2 Tbsp Daiya Cream Cheese
• 2 Tbsp Powdered Erythritol
• 1 tsp Lemon Juice
• Shredded Coconut
• Confetti-Style Sprinklez

Instructions

1. Preheat the oven to 350°F.
2. In a mixing bowl, combine all cake ingredients and mix well to combine for a smooth batter.
3. Grease two 8-ounce mini bundt cake molds and pour half the mixture into each mold. (About half way up each). Now place them in the oven to bake for 25-30 minutes.
4. In the meantime, make the cream cheese frosting by simple mixing the cream cheese, powdered erythritol and lemon juice together.
5. Once the cakes have baked and you've allowed them to cool, flip them out on to a plate. Spoon in the cream cheese frosting into the centers. Then sprinkle on some extra shredded coconut and festive Sprinkelz!