SUGAR-FREE KETO CARROT CAKE WITH ALMOND FLOUR

INGREDIENTS:

3/4 cup Besti Monk Fruit Allulose Blend (or coconut sugar for paleo)
3/4 cup Unsalted butter (softened; use coconut or ghee for paleo or dairy-free)
1 tbsp Blackstrap molasses (optional)
1 tsp Vanilla extract
1/2 tsp Pineapple extract (optional)
4 large Eggs (preferably at room temperature)
2 1/2 cup Wholesome Yum Blanched Almond Flour
2 tsp Baking powder
2 tsp Cinnamon
1/2 tsp Sea salt
2 1/2 cup Carrots (grated, measured loosely packed after grating)
1 1/2 cup Pecans (chopped; divided into 1 cup and 1/2 cup)
2 full recipes Sugar-free cream cheese frosting (double the frosting recipe; for paleo or dairy-free, omit or use a coconut cream based frosting instead)

Preheat the oven to 350 degrees F (177 degrees C). Line two 9 in (23 cm) round cake pans with parchment paper. (Use springform pans if you have them.) Grease the bottom and sides.
In a large bowl, use a hand mixer to cream together the butter and Besti, until fluffy. Beat in the molasses (if using), vanilla extract, and pineapple extract (if using). Beat in the eggs, one at a time. Set aside.
In another bowl, mix together the almond flour, baking powder, cinnamon, and sea salt. Stir the dry ingredients into the bowl with the wet ingredients.
Stir in the grated carrots. Fold 1 cup (99 g) of the chopped pecans, reserving the remaining 1/2 cup (48.5 g).
Transfer the batter evenly among the two prepared baking pans. Bake for 30-35 minutes, until the top is spring-y.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Meanwhile, make the keto cream cheese frosting here. (Double the recipe by entering “12” into the box for # of servings on that page.)
When the cake has cooled to room temperature, place the bottom layer on a plate or cake stand. Frost, then add the top layer and frost again. Top with the remaining chopped pecans.