Carrot Cake With Cream Cheese Frosting

Ingredients:

For the cake:

• ½ cup crystalline fructose 

• 5 tablespoon butter alternative

• 4 large eggs

• 2 tablespoon Unsweetened Almond Milk

• 1 teaspoon vanilla

• 1 ¾ cups Coconut flour

• 1 tablespoon Baking Powder

• 1 ½ teaspoon ground cinnamon

• ¼ teaspoon ground allspice

• ½ cup carrot (about 1 large carrot) finely grated

For Cream Cheese Frosting:

• 4 oz So Delicious dairy-free cream cheese, softened

• 2 tablespoon butter alternative, softened

• 1 teaspoon vanilla

• 1 tablespoon Coconut Milk or Cashew Milk

• ¼ cup crystalline fructose

• ¼ cup Pecans chopped (optional for garnish

Instructions:

For the Cake:

1. Preheat the oven to 350 degrees F. Line the bottom of a 9" cake pan with parchment paper and spray with non-stick cooking spray.

2. In a large bowl, beat together the erythritol 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 the prepared pan and bake for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. 

7. Allow to cool completely before frosting.

For Cream Cheese Frosting:

1. In a medium bowl, beat the butter and cream cheese until smooth and uniform. Add the erythritol and vanilla and continue mixing. Add the heavy cream and stir until you have a smooth frosting. Add more heavy cream ½ tablespoon 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.

   Nutrition Information: 1 slice

   Calories: 207

   Fat: 18g

   Carbohydrates: 5g

   Fiber: 2g

   Protein: 5g