For the Cake:

  • 1/2 cup sweetener of choice (I prefer monk fruit)
  • 5 tbsp butter softened
  • 4 large eggs
  • 2 tbsp unsweetened almond milk
  • 1 tsp vanilla
  • 1 1/2 cups almond flour
  • 2 tbsp coconut flour
  • 1 tbsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/2 cup carrot finely grated

For the Cream Cheese Frosting:

  • 4oz cream cheese softened
  • 2 tbsp butter softened 
  • 1 tsp vanilla 
  • 1 tbsp heavy cream
  • 1/4 cup sweetener of choice
  • 1/4 cup pecans chopped (optional for topping)


For the cake:

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9inch cake pan with parchment paper and spray with non-stick cooking spray.
  2. In a large bowl, beat together the sweetener and butter until fluffy.
  3. Beat the eggs in, then the almond milk and vanilla.
  4. Next, beat in the almond flour, coconut flour, baking powder and spices.
  5. Fold in the shredded carrot and mix just until it is well integrated into the batter. 
  6. Transfer to prepared pan and bake for 25-35 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool completely before frosting.

For the Cream Cheese Frosting:

  1. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the sweetener and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream 1/2 tbsp at a time if your frosting is too thick.
  2. When the cake is completely cool, top with the frosting and chopped pecans if desired.

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