Preheat oven to 350 and line your pans with parchment paper for easy release. Makes two 8" rounds or one 8x8 square pan
INGREDIENTS:
3 cups almond flour blend
1/4 cup unflavored whey protein powder or egg white protein powder
1 tablespoon baking powder
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 tsp. nutmeg
4 large eggs
1/2 cup butter
1/2 cup oil
1.5 cups sweetener
1½ cups finely grated carrot lightly packed
1½ teaspoon vanilla extract
1/2 cup chopped pecans
SUGAR FREE FROSTING
- 8 oz lite cream cheese, softened
- 1 stick butter, softened
- 1 Container cool whip (or 1 cup heavy whipping cream)
- 1/3 cup sugar free powdered sugar (2/3 cup if using whipping cream)
- 1/2 tsp. vanilla extract
Beat the sugar and butter together. Add eggs one at a time while beating.
Add all remaining ingredients and beat. Stir in the pecans.
Scoop batter into prepared baking pans (fill halfway). Spray a sheet of foil to loosely cover the pans and bake at 350 for 20-30 minutes. Bake until set in the middle (until toothpick comes out clean)
Let cool completely before frosting.
Make your frosting” whip together for 2-3 minutes or until fluffy. Top with nuts if using, like chopped walnuts.