Categories: cake, dessert, low carb

Ingredients

• 4 cups almond flour
• 2 cups Splenda (granular)
• 2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmeg
• 1 tbsp vanilla
• 1/4 cup oil
• 4 eggs
• 1/2 cup sour cream
• 1/2 lb frozen carrots (thawed and finely chopped)
• 1/2 cup chopped pecans
• 1/2 cup butter, softened
• 12 oz cream cheese, softened
• 1- 1/2 tsp vanilla
• 3/4 cup erythritol, powdered
• 1/2 to 1 cup heavy whipping cream

Directions

1. Preheat oven to 350; prepare two 9" round pans with cooking spray

2. In a large bowl, combine dry ingredients and mix well

3. In a separate bowl, beat eggs with oil and 1 tbsp vanilla; add to dry ingredient along with sour cream and mix well

4. Stir in carrots and pecans; pour batter into prepared pans

5. Bake at 350 for 21-23min until toothpick inserted in the middle comes out clean and cake is firm to the touch.

6. Cool cake completely on a wire rack

7. For frosting, combine butter, cream cheese, and vanilla and whisk until smooth; add in erythritol and whisk

8. Add small amounts of heavy whipping cream slowly and whisk until creamy

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