Makes 6 servings. 

Ingredients
1 cup almond flour *
1 cup maple syrup
1/2 cup coconut oil, melted
8 egg replacers
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon pumpkin spice (or nutmeg)
1/2 teaspoon salt
1 lemon, juiced
1 teaspoon baking soda
2 cups shredded carrots

Toppings:
maple walnut glaze
vanilla coconut yogurt
carrot shreds
toasted pecans

* Note – almond flour can be made by using a high speed blender. Just add the almonds to the blender (make sure it is dry) on high until it becomes a fine consistency – about 20 seconds.

Directions
Prepare egg replacers according to package.  In a large bowl, combine all ingredients (except toppings). Mix by hand until well combined.

Grease a medium sized baking dish with coconut oil.  Pour the batter into the dish. Bake at 350 degrees uncovered for 1 hour and 40 minutes.

Allow to cool, then spoon into small dessert dishes and add the toppings! Enjoy!