Ingredients:

  • 2 cups (200g) almond flour
  • 1/4 cup (30g) coconut flour
  • 1 tbsp (10g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground nutmeg
  • 1/2 tsp (3g) salt
  • 3 large eggs (150g)
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar substitute
  • 1 cup (110g) finely grated carrots
  • 1 tsp (5ml) pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 1/2 cup (60g) powdered sweetener
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (15g) chopped pecans

Instructions:

  1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, ginger, nutmeg, and salt until no clumps remain.
  2. In a separate bowl, cream the softened butter and brown sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Fold the dry ingredients into the wet mixture. Gently stir in the grated carrots until evenly distributed.
  4. Grease the inside of the Crock Pot or line it with a parchment paper sling. Pour in the batter and smooth the top with a spatula.
  5. Cover and cook on Low for 4 hours (or High for 2 hours) until the edges pull away from the sides and a toothpick inserted in the center comes out clean.
  6. Remove the cake from the Crock Pot and let it cool completely on a wire rack.
  7. Beat the cream cheese, softened butter, powdered sweetener, and vanilla extract until smooth. Frost the cooled cake and garnish with chopped pecans.