Preheat oven to 350. Spray a 9x13 inch casserole dish with coconut oil cooking spray.
In a large pot add the cut up carrots, cover with water and bring to a boil. Boil on medium heat for approximately 20 minutes or until carrots are fork tender. Drain and add the carrots to either a food processor or blender.
Blend on medium-low speed until pureed. Add in the melted coconut oil, coconut milk, cinnamon, baking powder, salt and vanilla. Pulse until combined.
Add the almond flour, a little bit of stevia (if desired) and the eggs. Blend on low until a nice smooth puree is formed.
Spread the carrot mixture into the casserole dish. Top with the toasted almonds.
Bake for approximately 35 minutes. Enjoy!Protein: 0 Fat: 3/4 Veg: 1 Fruit: 0
2 lbcarrots (peeled, and cut into chunks)
2 tbspcoconut oil (melted)
1/3 cupcanned coconut milk (light version)
1 tsp baking powder
dash of salt
1 tspvanilla extract
a couple drops of stevia to add a little sweetness (if desired)