STEP 1
Whisk together coconut & almond flour, baking soda, salt and spices
STEP 2
In a separate bowl whisk eggs, maple syrup, vanilla & almond butter
STEP 3
Stir in shredded zucchini, mashed sweet potato and melted coconut oil
STEP 4
Combine the wet & dry ingredients, fold in pecans and bake in 3 cake pans
STEP 5
Frost each cake layer with homemade cream cheese frosting
STEP 6
Melt maple syrup & coconut oil, then mix in salt and almond butter