Pumpkin Cake With Cream Cheese Frosting | THM : S

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger
  • 1 1/2 cups Pumpkin, canned

• Refrigerated

  • 4 Eggs

• Condiments

  • 1/2 tsp Stevia extract

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/8 tsp Cloves
  • 1/4 cup Coconut flour
  • 1/4 cup Golden flaxseed meal
  • 1/4 tsp Mineral salt
  • 1/4 tsp Nutmeg
  • 2 tsp Vanilla
  • 11/16 cup Xylitol

• Ingredients

  • 1 Frosting:

• Dairy

  • 1 (8oz brick of cream cheese
  • 1/2 cup Butter

Found on northernnester.com

Description

Ingredients

• 1 1/2 cups canned pumpkin
• 4 eggs
• 1/2 cup xylitol
• 1/4 cup butter, softened
• 1/4 cup golden flaxseed meal
• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp mineral salt
• 1/4 tsp stevia extract
• 1/8 tsp cloves
• FROSTING
• 1 8oz. brick of cream cheese, softened
• 1/4 cup butter, softened
• 1 tsp vanilla
• 3 Tbsp xylitol
• 1/4 tsp stevia extract

Directions

• Preheat oven to 350 F. Grease 8x8 baking dish with butter. Dump all of cake ingredients into blender and blend until smooth. Spread batter evenly into baking dish. Bake at 350 for 40 minutes, or until knife comes out clean. Cool.
• In a separate bowl, beat frosting ingredients together until smooth. Spread over cooled cake. Cut into 9 pieces and enjoy!