Adapted from

2 cups carrot pulp, tightly packed (You get this by juicing carrots. Bonus: You get to drink carrot juice before cake!)
2 eggs
2 heaping teaspoons of Pumpkin Pie Spice (cinnamon works too)
Several Drops of NuNaturals Stevia or 1/2 cup of maple syrup (taste “batter” to make sure it’s sweet enough and add more to taste)
Optional: Chopped walnuts and raisins

“Cream Cheese” Frosting:
1 package of chevre goat cheese
Few drops of NuNaturals Stevia or 2 tablespoons of maple syrup

Preheat your oven to 350 degrees. Combine all the ingredients in a medium bowl and mix well, until a consistent batter forms.

Divide and press the batter into loaf tin or four individual-sized ramekins and bake for 40 minutes.

The cakes are done when the sides begin to brown, and the tops begin to crack. Allow them cool completely. While cakes are cooling, combine chevre goat cheese and stevia (or syrup) for a sweet cream cheese-like frosting. When cakes are cool, spread frosting on cake. Slice and serve alone or with Laloo’s Goat Milk Ice Cream.