Ingredients
4 eggs
½ cup olive oil
1 cup applesauce, unsweetened
1 cup monk fruit sweetener
¾ cup packed brown sugar
2 oz. maple syrup
2 tsp vanilla extract
1 cup all-purpose gluten-free flour
½ cup almond flour
½ cup coconut flour
2 Tsp baking soda
2 Tsp baking powder
¼ Tsp salt, Himalayan pink
2 Tsp cinnamon, ground
1 tsp ginger, ground
½ Tsp nutmeg, ground
¼ Tsp cloves, ground
3 cups grated carrots
1 cup chopped pecans
Icing
8 oz. light cream cheese, softened
4 TBS unsalted butter, softened
1 TBS 2% milk
1 Tsp vanilla extract
2 cups powdered monk fruit
1 cup confectioner's sugar
Toppings
½ cup, whole pecans
Directions
1. Preheat the oven to 350 degrees F and prepare your cake pans (1 9x13 or 2 8in. round) with parchment paper or oil and flour. Prepare/shred your carrots unless you bought carrots pre-shredded.
2. In a medium bowl, mix in each flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
3. In a large bowl, beat together eggs, oil, applesauce, monk fruit, brown sugar, maple syrup, and 2 Tsp vanilla.
4. Mix carrots and dry ingredients into the large bowl with wet ingredients. Fold in pecans. Pour into prepared pan.
5. Pour into the prepared pans and bake for 20-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool on pan for about 10 minutes and transfer to a wire rack for further cooling.
6. While the cake is baking or cooling, make the icing. In a medium bowl, combine cream cheese, butter, confectioners' sugar, powdered monk fruit, and 1 Tsp vanilla. Beat until the mixture is smooth and creamy. Then add 1 TBS of milk and beat again.
7. Spread icing evenly on cooled cake and serve immediately. Store in refrigerator for up to one week.