Yields 12 Servings

Macros: 20g fat, 3g net carbs, 6g protein

Cake Ingredients: 

½ cup Swerve Granulated (Monkfruit Sweetener) 

5 tbsp Butter 

4 large eggs

2 tbsp heavy cream

1 tsp vanilla extract

1 ½ cups Almond flour 

2 tbsp Coconut flour 

1 tbsp baking powder

1 ½ tsp ground cinnamon

1 tsp ground ginger

¼ tsp ground nutmeg

½ cup shedded carrots

Frosting Ingredients: 

4oz. Cream Cheese (Full Fat) 

2 tbsp butter room temp

1 tsp vanilla extract 

1 tbsp heavy whipping cream 

¼ cup Swerve Confections (Sweetener) 

Cake Instructions: 

1. Preheat oven 350 degrees F. Line the bottom of 9 in. pan with parchment paper
2. Using electric hand mixer, beat together monk fruit sweetener (swerve) and butter until fluffy.
3. Add eggs, heavy cream and vanilla extract.
4. Slowly add almond flour, coconut flour, spices and baking soda and mix well. 
5. Fold in shredded carrot with a spatula and mix just until the carrots are incorporated. (don’t over mix)
6. Pour batter into cake pan. Bake for 20 – 25 minutes or until toothpick inserted into center comes out clean.
7. Allow to cool completely before frosting. 

Frosting Instructions: 

1. Mix cream cheese and butter with hand mixer until fluffy.
2. Add the Confectioner Swerve (Sweetener) heavy cream and vanilla extract until smooth. 
3. Remove Cake from pan, frost and serve.