Breakfast Carrot Cake

Ingredients

• Carrot juice

  Canned

  ⅞ cup or 207g

• Wheat flour

  White, all-purpose, unenriched

  3 cup or 375g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ⅔ tbsp or 9g

• Salt

  Table

  0.02 tbsp or 0.4g

• Pumpkin

  Canned, without salt

  ¼ cup or 61g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 ½ tbsp or 21g

• Maple syrups

  2 tbsp or 40g

• Almond Flour

  Trader Joe's - "Just Almond Meal"

  ¼ cup or 30g

• Sea Salt

  365 Everyday Value

  1 tsp or 4g

• Cayenne pepper

  Spices, red or cayenne

  ³⁄₁₆ tbsp or 0.9g

• Cinnamon

  Spices, ground

  ³⁄₁₆ tbsp or 1g

• Applesauce

  Canned, unsweetened, with added ascorbic acid

  ½ cup or 122g

• Organic Virgin Coconut Oil

  Trader Joe's

  2 tbsp or 30g

• Peaches

  Raw

  1 ³⁄₁₆ medium (2-2/3" dia) or 175g

• Pecans

  Nuts

  1 ⅛ cup, halves or 109g

• Rolled oats

  Plain, dry oatmeal

  ¼ cup or 20g

• Sugar

  White, granulated sugar

  ¹⁄₁₆ cup or 13g

Directions

1. Preheat oven to 375 degrees F.
2. Combine everything except the last four ingredients in a large mixing bowl. Stir well.
3. Fold in the chopped raw peaches and pecans.
4. Layer parchment paper on a thin cake baking sheet, or loaf pan. You can also make muffins. Pour the batter into your cooking dish. Spread evenly. Sprinkle oats coated in 1 tablespoon sugar over the top.
5. Bake for 11 to 14 minutes (for sheet cake) or until cake is browned on top and not soggy in center; a toothpick will come out clean. Baking time will very; a loaf will take about 30 minutes.
6. Remove from oven and allow to cool before slicing; needs time to harden/cool before serving.
7. Freeze or refrigerate.

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