This was a total hit in my house on Easter! Tasted extremely similar to your traditional recipe, without all the sugar and carbs! Wish I had made two, because it was GONE!

Ingredients

Cake:

• 12 Tbsp softened butter, or a stick and a half
• 3/4 Cup powdered monkfruit sweetener or equivalent (swerve, allulose, etc)
• 5 eggs (room temperature)
• 1 Tbsp molasses, totally optional and you might worry about the carbs but it only adds like 1 net carb per slice (if that) and it deepens the flavor so much. Trust me. Use it.
• 1 tsp vanilla extract
• 2 1/2 Cups almond flour
• 2 tsp baking powder
• 3 tsp cinnamon
• 1/2 tsp salt (I used pink Himalayan)
• 2 Cups grated carrots (I don’t have a grater, so I used a food processor, which was incredibly easy) measure loosely, don’t pack it!
• 1/2 Cup of crushed walnuts for your batter, and another 1/2 Cup for topping

Icing:

• 8 oz cream cheese, softened
• 4 Tbsp butter, softened
• 1 Cup powdered monkfruit or equivalent
• 2 tsp vanilla extract
• 3 Tbsp heavy cream (you can adjust to your liking, but I like a smoother icing)

Directions:

Cake:

• Preheat your oven to 350 F, and grease two 9 inch round baking pans. Or if you have parchment paper, line with that. Much easier to get the cake out unscathed!
• In a large mixing bowl, beat the butter and sweetener until smooth. Takes a few minutes. Once that happens, add in the molasses, vanilla, than one egg at a time. This ensures you won’t have any whites not combined.
• Add in your dry ingredients SLOWLY to avoid a smoke bomb in your kitchen. Beat on low until well combined. Then fold in your carrots and nuts.
• Add equal amounts of your batter to each cake pan. This batter is pretty thick, so it was really easy to separate them for once. If you’re OCD like myself, invest in a food scale.
• Bake for 30 minutes, and let cool completely before even touching it.

Icing:

• While the cake is in the oven, start your icing.
• In a large mixing bowl add in your butter and cream cheese and whip it up until it’s nice and smooth. Then add in your sweetener. Then the vanilla. If your icing is the consistency you like, then you can 86 the whipping cream. I usually end up adding quite a bit, but I just go on looks and taste. So you can totally make it your own! Even if it gets too runny, you can add more sweetener in if needed. Don’t be afraid to make a mistake.
• Once cakes are cooled, add icing how you like it, top with your remaining nuts, and enjoy.