Carrot Pumpkin Spice Cake

Peel the Carrots (2 2/3 cups), chop them roughly and place them in a food processor. Pulse for 1 minute to obtain a sandy texture. Add the Vegetable Oil (4.5 fl oz) and mix until obtaining a smooth cream texture. Set it aside.

In a container mix together the all-purpose All-Purpose Flour (1 1/3 cups), Baking Soda (1 tsp), Baking Powder (1 tsp), Sea Salt (1/2 tsp), and Pumpkin Pie Spice (1 tsp). Set it aside.

In a large bowl whisk together the Granulated Sugar (1 cup) with the Eggland’s Best Pasture Raised Eggs (3). Add the carrot puree and mix. Slowly add the flour mix to the batter, whisk together. Also add the Tapioca Starch (1/3 cup). Combine well. At last, add the Orange (1) zest and mix. Transfer the batter in a loaf pan mold (5x10inch) and bake the cake in preheated oven to 400 degrees F (200 degrees C) for 45/50 minutes.

To check if the cake is done, you want a toothpick inserted in the center to come out clean. Remove from the mold and let the cake cool down for 10 minutes. Place the cake on the serving plate.

Prepare your Holiday decoration cutting out the word “Thankful” from a piece of construction paper, the shape of your cake mold. Place the construction paper on top of the cake and dust with Powdered Confectioners Sugar (2 Tbsp). Gently remove the paper and serve!