Pumpkin Stuffed Carrot Cake

Ingredients For The Carrot Cake

22g unflavoured soy protein isolate @myvegan10g coconut flour1/2 flaxegg (5g flax meals and 20g water) (can sub with yogurt/ egg white)60g unsweetened apple sauce25g granted carrot3g baking powderA bit of cinnamon and nutmegPinch of salt1tsp vanilla extract8g of raisins50-60g of water/ milk14-20g Erythrio

Ingredients For The Fillings

45g pumpkin purée or 60g raw pumpkin (go and steam)20g light cream cheese

Method

1. Preheat the oven to 1802. Mix grounded flaxseed/ flax meals and water together and wait for 15 mins3. After the flaxegg is done, combine all ingredients for the cake4. Combine pumpkin purée and cream cheese5. Grease with a bit of oil and pour 1/3 of the cake batter into your skillet/ bowl6. Add in pumpkin mixtures7. Add the remaining batter and some raisins8. Bake at 180 for 18 mins