Low-Carb Carrot Cake

Step 1 Preheat oven to 160 °C/ 320 °F (conventional), or 140 °C/ 285 °F (fan assisted) and line a round 23 cm/ 9 inch cake pan with parchment paper.

Step 2 In a large bowl mix together the almond flour, 1 ¹/₄ cups powdered powdered sweetener, baking powder, cinnamon and salt. Stir in the eggs, melted butter, almond milk and vanilla and mix until smooth.

Step 3Stir in the carrots and pecans.

Step 4 Pour the batter into the prepared pan and bake for about 60 minutes or until a toothpick inserted into the middle comes out clean (be careful not to overcook).

Step 5Remove from oven and let cool completely before frosting.

Step 6 For the frosting, cream together the cream cheese and whipping cream until smooth using a hand mixer. Add in the powdered sweetener and beat just until combined. If the frosting is too thick add in an additional 2-3 tablespoons of cream, one at a time, until the desired consistency is met. Stir in half of the pecan pieces.

Step 7Frost the cake with the icing using an offset spatula.

Step 8Sprinkle the remaining pecans over the top and serve. Store covered and chilled for up to 7 days.