Carrot Love Pie, by Destin Joy Layne in New York Spirit
Great Breakfast and dessert food, for the fall carrot overload

Ingredients:
5-6 cups chopped carrots (aprox 2lbs)
1/4 cup maple syrup (I used honey…)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla
1 tablespoon orange rind
3 eggs
1/4 cup blanched almond flour (I used buckwheat flour)
1/4 cup ground flax seed

Instructions
1. Cook carrots in a steamer until soft, about 20 mins.
2. Blend carrots, sweetener, cinnamon, nutmeg, vanilla, orange rind, eggs and almond flour until smooth in mixer
3. Place misture in a greased 8×8 baking dish or pie pan
4. Bake at 350 for 1 hour, until browned around the edges and done in the center
5. Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold
6. To serve: drizzle with honey and sprinkle with coarse seal salt
Another option: serve with whipped cream and sprinkle ground flax or hemp seeds on top