Carrot Cake With Sugar Free Icing

Ingredients

• 1 1⁄2 cup almond flour
• 1⁄2 cup granulated Swerve or sweetener of choice
• 1⁄4 cup of golden sweetener of choice
• 1 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoon cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄8 teaspoon ground cloves
• 1 cup loosely packed grated carrots (from one medium sized carrot)
• 4 egg
• 4 tablespoons butter, melted
• 1⁄2 teaspoon vanilla
• 1⁄2 cup chopped pecans
• Sugar Free Frosting Ingredients
• 8 oz cream cheese, softened
• 5 tablespoons butter, softened
• 1 tablespoon sour cream or plain yogurt
• 1⁄2 teaspoon vanilla
• 1⁄2 cup confectioner’s sweetener

Instructions

1. 1

   --- Instructions ---

2. 2

   Preheat oven to 350 degrees.

3. 3

   Grease the bottom and sides of one large circle cake pan or two 6 inch pans. Line the bottom with a circle of parchment paper.

4. 4

   Whisk together all the dry ingredients.

5. 5

   Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.

6. 6

   Stir in the pecans.

7. 7

   Scoop batter into prepared baking pans (fill halfway). Bake at 350 for 22-30 minutes. 22-25 minutes for 6 inch pans and 25-30 minutes for 8 inch. Bake until set in the middle.

8. 8

   Let cool completely before frosting.

9. 9

   Make your frosting:

10. 10

    For the frosting, whip together cream cheese, butter, vanilla, and sour cream. Slowly add in the confectioner’s Swerve and continue to whip for another 2-3 minutes or until fluffy. Top with nuts if using, like chopped walnuts.