Ingredients

The following ingredients have 4 Servings
  • 1/2 tablespoon butter (for pan)
  • 4 large eggs
  • 1/2 cup avocado oil
  • 1 1/2 teaspoon stevia glycerite ((equals 1/2 cup sugar))
  • 1½ cup blanched finely ground almond flour ((6 oz - it's best to measure by weight))
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • ½ teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon of fine salt)
  • 1 teaspoon baking powder (gluten-free if needed)
  • 1 1/2 cup finely grated carrots ((loosely packed - 6 oz))
  • 1 (8-oz) package cream cheese (cubed, softened)
  • 1 1/2 teaspoon stevia glycerite ((equals 1/2 cup powdered sugar))
  • 1/2 teaspoon pure vanilla extract

Instruction

  • Preheat the oven to 325 degrees F. Generously butter a square 8-inch pan. Or line it with parchment with an overhang and grease the parchment paper.
  • In a large bowl, whisk together the eggs, oil, and stevia until combined. 
  • Mix in the almond flour, using a rubber spatula, and then a hand whisk. Whisk until completely smooth. 
  • Whisk in the cinnamon, allspice, kosher salt, and baking powder. 
  • Fold in the grated carrots. 
  • Transfer the batter to the prepared pan, smoothing it out with a rubber spatula. Bake the cake until puffed and fragrant and a toothpick inserted in its center comes out clean, about 25 minutes. 
  • Cool the cake in the pan on a cooling rack until completely cool, about 1 hour. 
  • When the cake is completely cool, make the frosting: whisk the soft cream cheese, stevia, and vanilla with a hand whisk until smooth and fluffy. 
  • Run a knife around the edges of the pan to loosen the cake. Cut the cake into nine squares. To remove each square from the pan, firmly slide a cake server underneath each slice and lift it out. 
  • Using a soup spoon, divide the frosting evenly between the cake slices. Use a small spatula to spread the frosting evenly on top of each slice (just like you would frost a cupcake).