Carrot Cake Custard » Inside Kellys Kitchen

Ingredients

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