Ginger & Cinnamon Carrot cake

Pre-heat the oven to 350F and prepare a 9’’ x 13’’ baking tray with baking paper. Set aside.

Add softened butter and granulated sweetener into a large bowl. Mix until creamy. Then incorporate one egg at a time, mixing well after each addition. Add vanilla extract and combine.

Add two cups of shredded carrots and stir to combine. Then add dry ingredients: almond flour, coconut flour, baking powder, salt, and spices. Stir until well combined.

Then add roughly chopped pecan nuts, stir to incorporate into the batter.

Pour the batter into the prepared baking tray, extend evenly.

Bake the sheet cake for 25 to 30 minutes or until lightly golden in the edges. When inserting a toothpick, this should come out clean.

Let the cake cool for 10-15 minutes before unmolding.

Meanwhile, prepare the cream cheese frosting. Add cream cheese and softened butter into a bowl and use an electric mixer to combine them. Once the mixture is very creamy, add powdered sweetener and mix again. Start with ¼ cup and adjust sweetness to taste. *Optional: add ½ teaspoon vanilla extract.

Once the cake has cooled down, spread the frosting on top. Refrigerate for ½ hour before serving. *Optional: add some chopped pecans, pumpkin seeds, and orange zest as a garnish on top of the frosting.

Divide your cake into 15 squares and serve.