Carrot Cake Custard – Absofitly.com

Ingredients

• 1/3 cup liquid egg whites
• 2 eggs
• 16 oz carrot puree (about 8 carrots, boiled then pureed)
• 1/2 cup canned coconut cream
• 4 tsp pumpkin pie spice
• 2 tsp vanilla extract
• 1 tsp Stevia
• 1/2 tsp pink salt
• 4 tbsp finely chopped walnuts
• sprinkle of cinnamon