• Line the bottom of a loaf pan with parchment paper and spray with extra virgin olive oil.
• Mix 2 1/2 cup Einkorn flour, 1 1/2 tsp Baking soda, 1 1/2 tsp Baking powder, 1 tsp Pink himalayan salt, 1/4 tsp Nutmeg, 1 1/2 tsp Cinnamon, 1/4 tsp Clove and 1/2 tsp Ginger powder together in a bowl.
• Mix the 1 1/4 cup Avocado oil (or extra virgin olive oil), 1 1/4 cup Maple syrup, 1/2 cup Evaporated sugar 2 tsp Vanilla extract, and 4 Egg in a bowl.
• Add the dry ingredients to the wet ingredients until mixed together
• Add in the 3 1/2 cup Carrot and fold with a spatula
• Scoop into the loaf pan
• Bake in the oven at 350 for 50-60 minutes. Start check the middle at 50 minutes to see if it is done. Stick a toothpick in and if it comes out clean, it is done.
• Let cool
• Slice into 12 pieces.

Filling

• In a bowl combine 8 oz cream cheese softened, 1/2 cup organic powdered sugar, 1 tsp organic vanilla extract, and 2 tbsp organic whipping cream. Use a mixer to beat together about 90 seconds.

Coating

• In another bowl whisk together 5 eggs , 1 cup organic milk, 1 tsp organic vanilla extract, 1½ tsp cinnamon and ¼ tsp pink Himalayan salt

Putting Together

• Place 6 pieces of carrot cake flat.
• Scoop one large cookie scoop of filling onto each piece. Spread out evenly (should be thick).
• Place a piece of carrot cake on top of each.
• Preheat a griddle to 350 ℉.
• Dunk the "sandwich" into the egg mixture until well coated.
• Place on a large plate or platter as you go.
• Grease the griddle and place the carrot cake French toast on the griddle for 3-5 minutes. Flip and do the same to the other side until cooked.
• Serve immediately. Garnish with whipped cream or your other favorite toppings.