Carrot Cake with Cream Cheese Frosting (Sugar Free, Gluten Free & Lower Carb)

For the Carrot Cake

• 1 cup almond flour
• 1 cup coconut flour
• 1/2 cup Stevia baking blend sweetener 
• 2 tsp. baking powder
• 1 1/2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 3 large eggs, beaten
• 1/2 cup unsweetened almond milk
• 1 1/2 tsp. vanilla extract
• 3 cups grated carrots
• 2 tsp. olive oil

Preheat oven to 350F.  Grease the sides of an 8 inch round spring form cake pan.  Cut parchment paper into a circle and line the bottom of the pan.

In a mixing bowl, mix together the almond flour, coconut flour, Truvia, baking powder, cinnamon and nutmeg.  Remove any lumps and mix well.

In a small mixing bowl, whisk together the eggs, almond milk and vanilla extract.

Using the electric mixer, add the wet ingredients to the dry ingredients and mix well until all incorporated.  Add in the carrots and oil and continue to mix.

Spoon batter into prepared pan and smooth.  Bake for 40 minutes, until a toothpick inserted comes out clean.

Invert onto a cooling rack and remove from the pan.  Once cooled, slice in half, frost and enjoy!

For the Cream Cheese Frosting

• 16 oz. reduced fat cream cheese
• 1/4 cup plus 2 tsp. Stevia baking blend sweetener
• 1 tsp. vanilla extract
• 1 tsp. unsweetened almond milk

Put cream cheese and Stevia into a mixing bowl and mix on low speed until well mixed.  Add in the vanilla and milk and continue to mix until creamy and blended.  Spread onto the cooled cake and enjoy!