Carrot Cake With Sugar Free Icing

Carrot Cake With Sugar Free Icing Ingredients

1 1⁄2 cup almond flour1⁄2 cup granulated Swerve or sweetener of choice1⁄4 cup of golden sweetener of choice1 1⁄2 teaspoon baking powder1⁄4 teaspoon baking soda1⁄2 teaspoon salt1 1⁄4 teaspoon cinnamon1⁄2 teaspoon nutmeg1⁄8 teaspoon ground cloves1 cup loosely packed grated carrots (from one medium sized carrot)4 egg4 tablespoons butter, melted1⁄2 teaspoon vanilla1⁄2 cup chopped pecansSugar Free Frosting Ingredients8 oz cream cheese, softened5 tablespoons butter, softened1 tablespoon sour cream or plain yogurt1⁄2 teaspoon vanilla1⁄2 cup confectioner’s sweetener

Instructions

Preheat oven to 350 degrees.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.Whisk together all the dry ingredients.Add the carrot, eggs, butter, vanilla to the dry ingredients and mix until combined.Stir in the pecans.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.Let cool completely before frosting.Make your frosting: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.