Sticky Carrot Cake

GF, RSF
Serves: makes 1 layered cake/8-10 

Ingredients: 

2 cups almond flour
1 cup of LAKANTO Brown Sugar Replacement
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp nutmeg
2 cups loosely packed grated carrots (from one to two medium-sized carrots)
6 eggs
1/2 cup unsalted butter, melted (optional)
1 tsp vanilla extract 
1/2 cup finely chopped pecans, plus extra to garnish 

Frosting 
500 g cream cheese, softened
150 g unsalted butter, softened
2 tbsp sour cream or plain Greek yogurt
1 tsp vanilla extract 
1 cup LAKANTO Bakers Blend Icing Sugar Substitute 

Method:

Get started by greasing and lining the bottom and sides of two 6-inch spring-form cake tins. 

For the cake, in a large bowl whisk together the dry ingredients. Add the carrot, eggs, butter and vanilla, and mix until well combined. Now stir through the pecans. 

Spoon your batter into the prepared cake tins and bake at 180°C (350°F) for 22-25 minutes, you want it to be golden brown on top and cooked through. Remove from the oven and allow them to cool completely before frosting. 

For the frosting, beat together the cream cheese, butter, vanilla, and sour cream. Slowly add in the icing sugar substitute and continue to beat for another 2-3 minutes or until fluffy. 

Add some frosting between the two layers and then spread on top and all around the edges. Top the cake with some extra chopped walnuts, slice and enjoy. 

Store in the fridge for up to 5 days or in an airtight container in the freezer for one month.