Servings: 16

4 large eggs. 4 large eggs.
● 2 1⁄2 cups almond flour. ● 2 1⁄2 cups almond flour.
● 2 1⁄2 cups carrots (grated). ● 2 1⁄2 cups carrots (grated).
● 1 1⁄2 cups pecans (chopped). ● 1 1⁄2 cups pecans (chopped).
● 3⁄4 cup erythritol. ● 3⁄4 cup erythritol.
● 3⁄4 cup butter. ● 3⁄4 cup butter.
● 2 tsp baking powder. ● 2 tsp baking powder.
● 2 tsp cinnamon. ● 2 tsp cinnamon.
● 1 tsp vanilla extract. ● 1 tsp vanilla extract.
● 1⁄2 tsp pineapple extract. ● 1⁄2 tsp pineapple extract.
● 1⁄2 tsp salt. ● 1⁄2 tsp salt.
Frosting: subheading: Frosting:
● 4 oz cream cheese. ● 4 oz cream cheese.
● 1⁄2 cup erythritol (powder). ● 1⁄2 cup erythritol (powder).
● 2 tbsp butter. ● 2 tbsp butter.
● 1 tbsp thick cream. ● 1 tbsp thick cream.
● 1 tsp vanilla extract. ● 1 tsp vanilla extract.

Preheat oven at 350 and grease two round cake pans.
● Mix together butter and erythritol until fluffy; add in vanilla, pineapple extract and beat
each egg in, one at a time. Set aside.
● In another bowl, mix together almond flour, baking powder, salt and cinnamon. When
well combined, mix dry mixture into the egg mixture.
● Mix in carrots and 1 cup of pecans and transfer the mixture evenly between the two cake
pans. Bake for 35 to 40 minutes.
● While the cake is baking, mix together cream cheese and butter until light and fluffy. Add
erythritol and vanilla, mix until well combined. Beat in the thick cream until mixture is
thick and creamy.
● Allow cake to cool. Place one layer on a flat plate and frost the top; add the second layer
to the first and frost the top. Sprinkle with remaining pecans.

Per serving:  Per serving:
Fat: 45g Carbohydrates: 9g Protein: 9g Calories: 469  Fat: 45g Carbohydrates: 9g Protein: 9g Calories: 469