Carrot Cake

By scottsdalejulie

Ingredients

• Cake:
• Carrot Cake Recipe (with pick)
• --------------------------------------------------------------------------------
• Carrot Cake
• 4 cups almond flour – scooped
• 2 1-1/2 1/2 free sweetener – (I use 1-1/2 cups Splenda & 1/2 cup Erythritol)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1/2-teaspoon salt
• 1 tablespoons ground cinnamon
• 1/2-teaspoon ground ginger
• 1/4-teaspoon ground nutmeg
• 1 tablespoons vanilla
• 1/4-cup oil
• 4 eggs
• 1/2-cup sour cream
• 1/2 pound frozen carrots – thawed – finely chopped
• 1 cup chopped pecans
• Frosting:
• 1/4-cup butter – softened
• 8 ounces cream cheese – softened
• 1 teaspoons vanilla
• to to taste
• to 350° 9x13-inch 350° Spray a 9x13-inch cake pan with cooking spray.
• In a large bowl combine dry ingredients and stir well.
• to from the oven to a wire rack and cool completely.
• Make Frosting:
• to ingredients and beat with a wire whisk until smooth. Sweeten to taste and frost cake.

Preparation

Step 1

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