Make the Carrot Cake

1. Preheat the oven to 350ºF.
2. Grease both the bottom and sides of two 9 inch pans and line them with parchment paper.
3. In a large bowl combine the almond flour, baking powder, cinnamon, and nutmeg. Mix well.
4. Using your mixer, cream the butter and both sugar substitutes until light and fluffy.
5. Add the eggs one at a time.
6. Pour in the heavy cream and let it combine well.
7. Add the freshly grated carrots and mix well till fully combined.
8. Add the almond flour mixture to the wet ingredients and mix well.
9. Take your mixer off and stir in the chopped pecans by hand.
10. Transfer the batter evenly between the two prepared baking pans.
11. Bake for 35-minutes or until done. Use a toothpick to check for doneness
12. Allow the cakes to cool in the pan for 10 minutes and then transfer to wire rack to cool thoroughly.
13. While the cake cools make the cream cheese frosting.

Make the Cream Cheese Frosting

1. Using your mixer, beat the cream cheese and butter on high speed until light and fluffy.
2. Scrape the sides of the bowl to make sure they are well incorporated.
3. Add the powdered sweetener a little at a time until you’ve used everything.
4. Pour in a the whipping cream a little at a time until light and airy. About 2 minutes.

To Frost the Cake

1. Make sure the cakes have cooled completely.
2. Put one of the cakes onto your cake plate.
3. Put around half cup of frosting and spread it evenly.
4. Add the next cake layer on top of the first and the add about another 1/2 cup of frosting on top. Spread it evenly. Use the rest of the frosting to frost the sides of the cake.
5. Sprinkle the rest of the chopped pecans on top.
6. If you have leftover frosting, you can serve it on the side off the cake to those who wants extra frosting. Enjoy!