Carrot Filled Carrot Cake

Directions

1. 1

   Chop up about 3 large carrots and blend those until they’re a purée (you may need to add a dash or milk or water to help purée them).

2. 2

   To a bowl, combine 1 1/2 cups all purpose flour, 3/4 cup sugar, 1 tsp baking powder, 1 tsp baking soda, 1/4 tsp salt and 1 tsp pumpkin spice or cinnamon.

3. 3

   Make a well in the centre and add in 1 1/2 cups of your carrot purée, 1 egg, 1/4 cup avocado oil and 1 tsp vanilla extract. Mix that all together till everything is combined.

4. 4

   Finish off by folding in 1/4 cup shredded carrots, 1/4 cup raisins and 1/4 cup crushed walnuts.

5. 5

   Transfer to a buttered and floured baking dish then bake at 350 for about 40 minutes or until a toothpick comes out clean.

6. 6

   Allow to cool, top with some cream cheese frosting and enjoy!!