Ingredients
1 serving Zen Basil Carrot Cake Pudding
1 1/2 cups almond flour
1/2 cup oat flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1/2 cup maple syrup
1/3 cup avocado oil
1 teaspoon vanilla extract
1/2 cup shredded carrots
1/3 cup chopped walnuts or pecans (optional)
Dairy-Free Cream Cheese Drizzle
4 oz dairy-free cream cheese, softened
2–3 tablespoons maple syrup
1 teaspoon vanilla extract
1–3 tablespoons almond milk
Pinch of salt
Instructions
Preheat oven to 350°F and grease or line a loaf pan.
In a bowl, mix Zen Basil Carrot Cake Pudding + all wet ingredients.
Add all dry ingredients and stir until just combined.
Fold in 1/2 cup shredded carrots and nuts (if using).
Transfer to pan and smooth the top.
Bake 45–50 minutes, until edges pull away and a toothpick comes out with moist crumbs.
Cool completely.
Whisk drizzle ingredients until smooth, thin with almond milk, and pour over loaf.
