Preheat the oven to 350 F, grease and line two 9” baking pans with parchment paper
In a large bowl,stir together the almond flour, granulated sweetener, brown sugar replacement, coconut flour, cinnamon, baking powder, and salt.
Add the eggs, melted butter, and vanilla and stir until combined.
Fold in the shredded carrots and the chopped pecans. Divide the batter evenly between the two prepared pans.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for 10 minutes before removing from the pan to a cooling rack to cool completely.
Frosting:
In a large bowl, beat the cream cheese, powdered sweetener and vanilla until smooth and creamy.
Spread ⅓ of the frosting between the two layers of cake, then spread the remaining on the top and sides of the cake.
Decorate with additional chopped pecans if desired.
Allow to chill in the fridge for at least 30 minutes before slicing and serving
Notes
Carrot Size Matters: The size of grated carrots can impact the moisture of the cake. For a more tender result, finely shred the carrots. Feel free to grate or shred the carrots in a food processor for easy results.
Toasted Coconut Topping: Add a layer of toasted coconut on top of the frosting for a tropical twist and extra crunch.
Dairy-Free Option: For a dairy-free version, use a dairy-free cream cheese alternative in the frosting.
Spiced Cream Cheese Frosting: Elevate the frosting by adding a pinch of cinnamon or nutmeg for a spiced cream cheese delight.
Individual Cupcakes: Turn this cake into keto carrot cupcakes for a convenient and portion-controlled dessert.
Orange Zest: Enhance the citrus notes by adding a teaspoon of orange zest to the batter or frosting.
Sheet Pan Cake: Instead of making a layer cake, bake this recipe in a standard 13x9 pan.