• Masa harina – 160g
• Baking powder – 8g (2 tsp)
• Baking soda – 3g (½ tsp)
• Ceylon cinnamon – 2g (1 tsp) – or pumpkin pie spice (my preference)
• Sea salt – 2g (½ tsp)

Wet Ingredients:

• Shredded carrot – 150g
• Buttermilk – 180g
• Eggs – 2 large
• Molasses – 60g
• Coconut oil or butter (melted) – 50g
• Optional: raisins – 50g

1. Preheat oven to 350°F. Grease or line a 8×8 baking dish
2. Whisk eggs, molasses, buttermilk, and melted coconut oil/butter until smooth. Mix in shredded carrot and raisins.
3. In a separate bowl, combine masa harina, baking powder, baking soda, cinnamon, and salt
4. Add dry ingredients to wet, and Pour into prepared pan and smooth out top
5. Bake for ~40 minutes
6. Let cool completely before frosting.

Creamy Cottage Cheese ‘Frosting’

• Cottage cheese – 200g
• Raw honey – 25g
• Vanilla extract – 1 tsp
• Pinch of salt
• Zest of ½ lemon

Mix ingredients in a food processor. Frost cake and serve.